Sweet Heat Deviled Eggs




Sweet Heat Deviled Eggs. If you’re not a fan, prepare to be a convert. This well balance appetizer is sure to be a hit at your next gathering! Give it a try. Chef Tom cooks it up the Kamado Joe Kettle Joe.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/sweet-heat-deviled-eggs)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smokers/charcoal-bbq-grills/kamado-joe-kettle-joe-charcoal-grill-with-cart.html)
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***PRODUCTS FEATURED ***
KAMADO JOE KETTLE JOE CHARCOAL GRILL WITH CART: https://bit.ly/3CWQjdY
FINEX 5-QUART CAST IRON DUTCH OVEN: https://bit.ly/3OAxnaz
LODGE 8″ CAST IRON SKILLET: https://bit.ly/3i1ugME
HOLMES MADE SMOKY COWBOY MUSTARD: https://bit.ly/3OrGuKu
HEAT MAVERICKS HOT SAUCE ANTIGRAVITY: https://bit.ly/3XnCoHu
JACOBSEN SALT CO. BLACK GARLIC SALT: https://bit.ly/3ExhcGv

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0:00 Intro the recipe
1:01 Fire up the grill
1:39 Begin to cook the eggs
2:16 Prepare the bacon
3:08 Transfer the eggs
3:45 Return to the grill
4:02 Peel the eggs
5:51 Put together the filling
7:54 Fill the eggs
8:41 Grab a taste

source

38 replies
  1. Jonathan Skrabak
    Jonathan Skrabak says:

    On a side point chef… the more soft the yolk the better. When cooked hard you have to add too much mayo to get the desired texture. Mayo then overwhelms the palate (and/or creaminess). Woulda shot for 9 min on the eggs. Just sayin homie. Also add spring onions on top cuzzo

    Not that my palate means shit 😅

    Reply
  2. azkards
    azkards says:

    I love this channel so I feel the need to share a tip. If you take the eggs out of the fridge and set them close to the cooktop so they kind of start getting warm as the water comes to a boil, then drop them in the boiling water gently with a slotted spoon. Cook for around 12 minutes, followed by an ice bath. They will pull away from the shell super easy, and I swear to you … I never have to suffer with little tiny pieces of eggshell, they come off in like 2 or 3 pieces max – way more easy and I wish I had known this a long time ago – peace and love from Peoria AZ.

    Reply
  3. Bear von Steuben
    Bear von Steuben says:

    I do enjoy deviled eggs, and this looks like a great variation! My problem with deviled eggs is I like them a bit too much. If I made a dozen, I would eat a dozen. Three dozen? Yeah, probably. Thank you Chef Tom! I’ll be trying these pretty soon.

    Reply
  4. DonPandemoniac
    DonPandemoniac says:

    The key (for just about everything in life) is the combination of care, understanding and attention. Don't just cobble up a bunch of these as an afterthought, overcooking the eggs while watching a game and using whatever you find in the fridge to cram in to the filling. A fantastic deviled egg is a testimony to one's skills as a cook and a host.

    Reply
  5. Electric Amish
    Electric Amish says:

    We make our deviled eggs different everytime too…, tried smoking them out of shell whole, and cut in half, as well as smoking just the filling, completely different feel each time, we also love the cattlemans tri tip seasoning in the mix.

    Reply
  6. ItIsMeOpie Bruh
    ItIsMeOpie Bruh says:

    Not a huge fan of boiled eggs in any form or faction but I would give these a try and I'd definitely have to add some pickles….love pickles….but I'd try these either way, they look delicious Chef!

    Reply
  7. Michael Parsons
    Michael Parsons says:

    PSA: I found some metal shavings in my Duke’s mayo recently…it was one of the squeeze bottles. I don’t tell you that so you don’t use Duke’s, I just tell you so you can be cautious.

    Reply
  8. Big Dad Energy
    Big Dad Energy says:

    This is the best cooking show on YouTube. I said what I said. Tom is such a refined, refreshing chef to watch. He clearly is SO experienced and really knowledgeable, but he makes it SO cool. He’s literally like hanging out with a buddy who happens to be a master chef.

    If Tom ever goes away idk what I’ll do for cooking recipes because I’ve learned so much from him. Please pass my regards and thanks!

    Reply

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