Cold Smoked Deviled Eggs

Servings: 12
Prep Time: 30 minutes
Cook Time: 10 minutes

Tools

• Pit Boss Smoke Tube 
• Mixing bowl
• Piping bag

Ingredients

• 12 hard boiled eggs
• 1 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp chives, thinly sliced
• 1/2 tsp Pit Boss GSP Rub 
• Zest from 1 lemon

Directions

• Fill and light a Pit Boss smoke tube with hardwood pellets and allow to burn for 10 minutes.
• Peel and split each hard-boiled egg in half and remove the yolks, carefully so as not to ruin the egg whites.
• In a mixing bowl, mash the egg yolks, and add, mayo, mustard, chives, GSP, and lemon zest.
• Mix the ingredients until mixture is smooth and uniform.
• Fill a piping bag with your yolk mixture, then fill each egg white equally.
• Place the finished eggs in a shallow pan or cookie sheet. Then, set the tray of eggs and smoke tube inside your grill—do not turn the grill on!
• Allow the eggs to cold smoke for 5-10 minutes. The longer the eggs are exposed the cold smoke, the stronger they will taste. Note: cold smoking temperatures range from 60-80°F.
• Remove from smoker, top with paprika, and serve or refrigerate immediately.