I’ve been keeping a list of things I want to use with my Smoking Gun, and at the top of that list is eggs.

I had this idea that smoked deviled eggs would be a good idea. I decided to smoke just the yolks, using cherrywood chips. Both Larry and Emma thought I should smoke the whites instead, so that’s what I did. It makes sense – the white has very little flavor compared to the yolk, so it when the yolks are smoked, it ends up tasting like a campfire surrounded by egg white.

Smoking the whites is easier logistically, too. The filling can be prepared well ahead of time, then piped into the smoked whites just before serving. I used applewood chips instead of cherrywood – both are mild and sweet, so either will work.

Smoking is simple, just place the naked (!!!) whites into a bowl or on a plate, cover tightly with plastic wrap, leaving a small opening. Place the smoker hose into the opening and light the smoking gun. I let it go until it looks like the dish is saturated with smoke, then pull out the hose and quickly close up the opening in the plastic. Five minutes with the smoke is all that’s needed to infuse a lovely, mildly smoky flavor into the whites.

For the filling, I used the Cook’s Illustrated recipe for deviled eggs – fairly classic (no pickles!), and very smooth because the yolks are pressed through a sieve before mixing with the other ingredients. The recipe can be found on the blog Brown Eyed Baker.

• Smoked Deviled Eggs (Cook’s Illustrated, April 2006)