Colorado Proud April

Colorado Proud April

Maura Bennett
Maura Bennett

Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety of products grown and raised in the state. And as eggs are one of the very important agricultural industries in Colorado, this month the spotlight is on them.

For April, Chef Jason Morse of 5280 Culinary has created a uniquely Colorado spin on deviled eggs.

Trotta: “Pulled pork on top of the smoked-egg filling. And it uses coleslaw and BBQ sauce. It’s almost like a little meal on an egg. What we love about eggs in Colorado is that just in Colorado alone, the hens here produce more than 1 billion eggs each year. Our state ranks 23rd nationally in egg production and the state’s annual gross income from egg production tops $100 million.”

Danielle Trotta, Colorado Proud Marketing Specialist says eggs are also an economical way to eat well.

Trotta: “Eggs are such a great way to get protein quickly for pretty cheap. So this is a recipe anyone can do. And we love our Colorado egg producers.”

Colorado eggs reportedly come from happy hens. As an association, the Colorado Egg Producers were the first in the nation to develop and implement an Animal Care Doctrine. The Association says that each of their producers and members have signed this Doctrine and are committed to the best possible care of chickens based on scientific principles and animal husbandry standards.

Each of their producers also meet and exceed United Egg Producers (UEP) Animal Welfare Guidelines.

You can find the recipe at and at


Colorado Smoked Deviled Egg Recipe

Chef Jason K. Morse, C.E.C., 5280 Culinary

1 dozen eggs, extra-large, washed

4 Tbsp mayonnaise, heavy-duty

1 tsp apple cider vinegar

1.5 tsp yellow mustard

1 tsp Oink Rub

1 Tbsp High Altitude BBQ Sauce

1 Tbsp roasted green chiles, minced

For Garnish:

BBQ pulled pork chopped fine, as needed

Coleslaw, shredded, as needed

Low Country BBQ sauce mixed in coleslaw, to taste


Prep Eggs:

Place 3 cups of water in a large saucepan

Bring to a boil

Slowly add the eggs and return to a boil

Adjust water if needed to ensure eggs are covered

When the water boils start the timer and boil for 12 minutes

Remove from the heat and place into a deep ice bath

Chill in ice bath for 5-7 minutes

Peel eggs and place on a plate and store in the fridge until time to smoke

Cooking notes:

Be sure to have your Traeger or Pellet grill pre-heated to smoke setting – 180 degrees

Cooking directions:

Hard boil the eggs as shown above

Preheat your Traeger grill or pellet grill to smoke setting – 180 degrees

Place the chilled WHOLE hard-boiled eggs into the Traeger or pellet grill on the top shelf

Close the lid and smoke for 30-45 minutes depending on desired smoke level

Chef’s Note – I find smoking over 45 minutes will result in a tough rubbery outer egg and makes the eggs less desirable

Once the eggs are smoked, place on a plate, cover with plastic wrap and into the fridge to chill for one hour. NOTE, its normal for the eggs to have a yellow color to them after being smoked

Once fully chilled, remove eggs and gently slice in half lengthwise

Pop out the yolks into as smaller bowl and arrange the egg white halves onto a plate

Cover and chill the whites until time to fill


Using the yolks in the bowl, take a fork and mash them into fine crumbles

Add the following




Oink Rub

High Altitude BBQ Sauce

Green Chile

Using the yolks in the bowl, take a fork and mash them into fine crumbles

Mix the above ingredients well using a rubber spatula

Place the mixture into a large Ziploc bag and place in the fridge to chill for 30 minutes minimum

Prepare the garnish as follows:

Mix the slaw and low country bbq sauce

Mince the pulled pork

Assemble the Egg as follows:

Trim the tip of the pastry bag and discard

Slowly fill the egg white halves until all the mixture has been evenly divided between them all

With a wet spoon, lightly tamp the peaks of the yolk mixture down

Top with the (chilled) minced pulled pork

Top with the (chilled) low country slaw

Serve Chilled

For a fun final garnish, dust with Oink Rub

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