Ardie Davis’ recipe for smoked deviled eggs

Deviled eggs do make trouble for my idle hands. If there’s a plate of deviled eggs nearby and both of my hands are not filled with drinks, they’ll shortly be filled with deviled eggs.

And yet as with any great temptation, I’m hoping it’s becoming more trendy. The Westside Local and The Drop feature deviled eggs as on their small plates menu, and you know deviled eggs are on the comeback trail when Parade Magazine takes notice.

I took notice when Ardie Davis started talking about his recipe for Smoked Deviled Eggs in the 25th anniversary edition of the Kansas City Barbeque Society Cookbook (the full interview with Davis ran yesterday).

“This one is a bit of a twist on stuffed jalapenos and it’s definitely something different,” Davis said when I asked him about the recipe. In addition to recommending free-range eggs, he notes that if the carton has been the fridge for a week or so, the eggs will be easier to peel after being hard-boiled.