Smoked Deviled Eggs will quickly become a cookout favorite once you offer them up to your friends and family. Simply adding a smoky twist to a classic recipe makes it new and exciting.
The smoke flavor adds an extra depth to the flavor, but doesn’t overpower the eggs.
🍽️ Why This Recipe Works
- They are smoky and delicious.
- Incredibly easy to make.
- 30 minute recipe.
- Only four ingredients plus salt & pepper.
- Great for events and parties.
🥚 Ingredients
Eggs – A few hardboiled eggs will do the trick.
Mustard and Mayo – This combination is what gives the amazing flavor and texture. I prefer Dijon or stone ground mustard for this.
🔥 Smoking Instructions
These are so quick and easy to make that you will find that you are going to want to whip them up for all of your cookouts since everyone loves them. You will love how quick and easy they are!
Step One: There are two ways to make the smoked eggs: the easy way or the hard way.
The Easy Way
Follow this recipe for smoked eggs from the grill/smoker. Cook the eggs in the Instant Pot (it makes peeling them super-easy!). Peel the eggs and place them on the grill for smoking.
The Hard Way
Place fresh eggs (with the shell on) on the smoker for 30 minutes at 325 to cook them. The eggs will cook, and will take on a very slight smoke flavor after removing the shells.
Tip: Use seven eggs to FILL the six eggs / 12 halves. The extra egg is just used for the yolk to add more filling for the eggs.
Step Two: Slice the eggs in half and add the cooked yolk centers to a medium bowl. Add mayonnaise and mustard. Sprinkle it with salt and pepper. If you plan to add in BBQ seasoning, this is a good time to do that. Mix well.
Step Three: Add in any additional ingredients that are optional. Try pimentos, finely chopped jalapeños, bacon, smoked salmon or even sriracha sauce. Be creative!
Step Four: Add the filling to a Ziploc bag and cut off the corner to form a pastry bag. Squeeze the bag to fill the egg halves with your deviled egg mixture. Sprinkle it with a little bit of BBQ seasoning.
Keep chilled until ready to serve. The entire process will take less than 10 minutes!
🍴 Substitutions
You don’t have to smoke the eggs for this recipe. We taught you how to smoke eggs and you can use them in this recipe but it certainly isn’t necessary. You’ll find that the smoke on the eggs adds a really fun complexity to the flavor profile. I kept them in a sealed container in the fridge and had a couple for breakfast each morning.
👨🍳 Recipe FAQs
They can be made two days ahead of time. You don’t want to make them farther ahead than that so they are fresh and tasty.
You can boil eggs for 10-12 minutes for hard boiled eggs, which you will need for this recipe. If you are making them for breakfast and aren’t turning them into deviled eggs you can boil them for three minutes for soft boiled.
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Smoky Deviled Eggs
Ingredients
- 7 Hard Boiled Eggs
- 3 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- sprinkle BBQ Rub
- Salt and Pepper to taste
Instructions
Prepare the Smoked Eggs
- The easiest way to do this is to hard boil eggs on the stove, or use the Instant Pot. Peel the eggs to prepare them for the smoker.
- Place the whole cooked eggs into a disposable aluminum pan or a cast iron dish and place on the grill or in a smoker. If using a grill, set it for 225 degrees with an indirect heat. I used hickory for the wood smoke.
- Smoke the eggs for about 20 minutes. You don't need a lot of time for them to get that great flavor.
Prepare the Deviled Egg Filling
- Slice the eggs in half and scoop the yolks into a glass bowl.
- Add in mayonnaise and mustard. Sprinkle with salt and pepper. Mix well and add the mixture to a ziplock bag. Optional: sprinkle in a little bit of bbq seasoning.
- Cut a corner off of the ziplock bag and form it into a pastry bag for controlling the spreading of the yolk mixture.
Fill the Sliced Eggs
- Carefully squeeze the bag and fill each egg half.
- Sprinkle the top with bacon. Why? Bacon makes everything better!
- Serve immediately. Store leftovers (who the heck has leftovers?!) in a sealed container in the refrigerator.
Notes
Nutrition
