Fri, 8 August 2014
Grilled Mushrooms with Tarragon Vinaigrette
Bring the water to a boil and at the moment the water starts boiling, remove the pot from the heat. Cover the post, and leave the eggs in the water for 15 minutes. Cool the eggs under cold running water and peel them. Prepare your smoker for barbecuing, bringing the temperature up to 200–220˚F | 95–100˚C.
Place the peeled eggs on the cooking grate and smoke them for about half an hour using hickory, maple, or oak as the flavoring agent. Sprinkle them lightly with dry rub if you want a little more flavor. The eggs will turn an amber color. Let them cool.
Slice them in half lengthwise and remove the yolks, setting the whites aside. In a nonreactive bowl, mash the yolks with a fork and add the aïoli, mustard, and cilantro, along with the juice of half the lemon. Mix these ingredients together thoroughly and spoon or pipe the mixture back into the egg whites. Sprinkle the deviled eggs with paprika and garnish them with cilantro sprigs and lemon slices.
Category:grilling -- posted at: 4:35pm PDT