Smokin’ Devilled Eggs


by Tina LeBaron, Kitchen Store Specialist


6                      Boiled extra large eggs

1                      Smoked salmon filet

2 pc                 Smoked bacon, cooked & minced

3 Tbs              Red onion, minced

2 Tbs              Sour cream

1 Tbs              Mustard

½ tsp              Summit Spice Ancho Chipotle powder (optional)

Salt & pepper, to taste

Summit Spice Smoked paprika & any fresh herb on hand, for garnish


First, bring eggs to room temperature or place in a bowl of hot water for 10 minutes while prepping the other ingredients. Next, gently place eggs in a medium saucepan and cover one inch over the eggs with water. Bring to a rolling boil then remove from heat. Cover for 19 minutes, or use an Eggsact egg timer until thoroughly cooked. Place eggs in an ice bath until cooled enough to work with.


Peel eggs under cool running water. Next, slice the eggs lengthwise, placing yolks in a medium sized bowl. Mash the yolks with a fork, spoon, or ricer. Add the minced bacon, red onion, sour cream, mustard, and seasonings. Mix until thoroughly combined.


Use a spoon, cookie-scoop, or piping bag to portion the mixture back into the sliced eggs.



Next, flake apart the smoked salmon to top each egg as desired. Garnish with smoked paprika and chopped herbs.




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