Œuf mimosa fumé

Ingrédients

• 6 large eggs, (hard-boiled & peeled)
• 3-4 tablespoons mayonnaise
• 1/2-1 teaspoon hot sauce ((adjust to taste))
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1/2-1 teaspoon Cajun seasoning ((adjust to taste))
• salt and pepper, (to taste)

Préparation

1. 1

   Place eggs in a medium saucepan, cover with cold water, then bring to a rolling boil. Once the water is boiling, cover the pot and remove it from the heat. Don't lift the lid once covered until it's time to remove the eggs. Let it sit for 10-12 minutes. Remove one and do a test to be on the safe side.

2. 2

   Place eggs in a large bowl with ice water. Let the eggs cool.

3. 3

   Once cooled, peel the eggs. Cut them in half with a sharp knife. Gently scoop the yolks out and place them in a medium bowl.

4. 4

   Repeat until all the eggs have been separated.

5. 5

   Add mayonnaise, Creole seasoning, hot sauce, sweet pickle relish, mustard, and pepper to the egg yolks. Whisk until creamy and smooth. Season with salt and adjust seasonings to taste.

6. 6

   Spoon the egg yolk mixture into a small resealable plastic bag. Cut a small opening in the corner of the bottom of the bag. Then, pipe the filling into egg white halves.

7. 7

   Preheat the smoker to 225°F (107°C).

8. 8

   Place eggs directly on smoker grates and smoke for 10-15 minutes.

9. 9

   Remove, sprinkle with bacon and finely chopped green onions.