Best 8 Smoked Egg Dipspread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Creating a flavorsome smoked egg dip spread is an art form, combining the smoky essence of cured eggs with a creamy, savory base. Whether you prefer a classic, tangy dip or a spicy, flavorful spread, the options are endless. This article will guide you through some fantastic smoked egg dip spread recipes that will impress your friends and family at any gathering. From simple and quick appetizers to more elaborate party platters, we have curated a collection of recipes that cater to various tastes and preferences. So, get ready to embark on a culinary journey filled with smoky, creamy deliciousness.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKED DEVILED EGGS



Smoked Deviled Eggs image

??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. -Catherine Woods, Lexington, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup soaked hickory wood chips
12 hard-cooked large eggs, peeled
1/2 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Minced fresh parsley, optional

Steps:

  • Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 91mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

SMOKED EGGS



Smoked Eggs image

This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill. The eggs turn a lovely brown color and have a consistency similar to boiled eggs. The insides have a tinted brown color, too. Reduce cook time if you prefer a softer boiled egg.

Provided by Jackie B

Categories     Appetizers and Snacks

Time 2h5m

Yield 6

Number Of Ingredients 2

6 fresh raw eggs in the shell
salt and ground black pepper to taste

Steps:

  • Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
  • Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
  • Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 87.4 mg, Sugar 0.3 g

SMOKY EGGPLANT DIP WITH YOGURT AND MINT



Smoky Eggplant Dip with Yogurt and Mint image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 9

2 1/2 pounds eggplant (2 medium)
1/4 cup plain whole milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons julienned fresh mint leaves, plus extra for serving
1 tablespoon minced garlic (3 cloves)
Good olive oil
1/2 teaspoon Sriracha
Kosher salt and freshly ground black pepper
Grilled or toasted pita triangles, for serving

Steps:

  • Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
  • With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
  • Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

SMOKY EGGPLANT DIP



Smoky Eggplant Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 large globe eggplants
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh oregano
2 tablespoons lemon juice
6 dried pequin chiles, crushed
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Flatbread or crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
  • Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

SMOKY EGGPLANT SPREAD



Smoky Eggplant Spread image

Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.

Provided by David Tanis

Categories     dips and spreads

Time 40m

Yield about 2 cups

Number Of Ingredients 12

3 medium eggplants, about 2 pounds
Salt
1/4 cup tahini paste
1/4 cup lemon juice
4 garlic cloves, mashed to a paste
1/8 teaspoon cayenne
1/2 teaspoon cumin seed, toasted until fragrant and coarsely ground
3 tablespoons olive oil
1/2 teaspoon paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
Pita or other flatbread, for serving (optional)

Steps:

  • Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
  • Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
  • Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
  • Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams

SMOKED FISH DIP



Smoked Fish Dip image

This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.

Provided by KPERKINS100

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 16

Number Of Ingredients 8

2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay (tm) Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring
cracked black pepper to taste

Steps:

  • Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g

SMOKED EGG DIP



Smoked Egg Dip image

Make and share this Smoked Egg Dip recipe from Food.com.

Provided by SouthernBell2627

Categories     Very Low Carbs

Time 4h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 eggs, hard cooked, finely chopped
1 tablespoon soft butter
1 1/4 teaspoons liquid smoke
1 1/2 teaspoons lemon juice
1 teaspoon prepared mustard
1 1/2 teaspoons Worcestershire sauce
1 drop Tabasco sauce
3/4 teaspoon salt
1/2 teaspoon dried onion flakes

Steps:

  • Combine all ingredients; blend until smooth with mixer.
  • Refrigerate for 4 hours.
  • Whip.
  • Let stand for 30 minutes.
  • Serve with your favorite crackers.

SMOKED EGG DIP/SPREAD



Smoked Egg Dip/Spread image

This is a wonderful appetizing dip or sandwich spread! Very easy to make in a blender--give it a shot! 8)

Provided by OceanIvy

Categories     Spreads

Time 10m

Yield 1 pint

Number Of Ingredients 10

6 hard-boiled eggs, quartered
1/2 cup mayonnaise
3/4 teaspoon liquid smoke
1/2 teaspoon salt
1 tablespoon butter, softened
1 tablespoon lemon juice or 1 tablespoon vinegar
1 teaspoon mustard
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 -2 drop Tabasco sauce

Steps:

  • In belender, combine all ingredients except for eggs.
  • Blend well.
  • Gradually drop cut eggs into mixture.
  • Blend until smooth.
  • You can use as a dip or sandwich spread!

Tips:

  • Use the freshest eggs possible. Fresh eggs have a higher protein content, which will help the dip spread thicker and creamier.
  • Smoke the eggs over a variety of woods to create different flavor profiles. Hickory, oak, and maple are all popular choices.
  • Be careful not to overcook the eggs. Overcooked eggs will be tough and rubbery.
  • Season the dip to taste. Smoked eggs have a delicate flavor, so you may want to add additional spices, herbs, or cheese.
  • Serve the dip with a variety of dippers, such as crackers, vegetables, or chips.

Conclusion:

Smoked egg dip spread is a delicious and easy-to-make appetizer that is perfect for any occasion. With its smoky flavor and creamy texture, this dip is sure to be a hit with your guests. So next time you're looking for a new appetizer to try, give smoked egg dip spread a try. You won't be disappointed!

Related Topics