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September 6, 2010 / Tony

Smoked Egg Pate

This recipe is just incredibly clever.  It comes from Steve Raichlen’s Primal Grill show on PBS, which is excellent and chock full of really delicious recipes.  The idea is to impart a smoky flavor to hard-cooked eggs and then process them into a smooth, creamy dip.   The result is a surprisingly meaty and substantial appetizer.  It’s amazing how much smoke flavor the eggs pick up and how that translates into a sensation of substance.  This should definitely be on your to-do list:

Smoked Egg Pate

6 hard-cooked eggs

6 T mayonnaise

1 tsp lime juice

kosher salt and pepper to taste

finely chopped cilantro, for garnish

Prepare your grill for indirect smoking.  Soak some hardwood wood chips in water.  Peel the eggs.  When the grill is ready (and you don’t really need too much heat as the eggs are cooked already, just enough to get the wood chips smoking), place the eggs on the grill and add the wood chips to the fire.  Close your grill’s lid and wait 20 minutes.  Remove the eggs and let them cool to room temperature.  You should end up with something like this:

Process the eggs in a food processor along with the mayonnaise, kosher salt, pepper, and lemon juice.  (Alternatively, just finely chop the eggs and mix.)   Taste and adjust any seasonings.  Garnish with the cilantro and serve.


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