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Take this classic appetizer and take it to the next level with these smoked deviled eggs. The smoke flavor combined with the creamy filling makes these delicious. Add some tasty toppings and these eggs are 5 star!
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VIDEO - How to make smoked deviled eggs
How to make smoked deviled eggs
I have tested MANY different ways in coming up with the most flavorful, creamy & smoke flavored deviled eggs.
ALL the smoke flavor comes from smoking the fully cooked & peeled eggs on the smoker / grill. So if you like hard-boiled eggs over hard-smoked eggs, go for it! The smoke flavor comes when you smoke the eggs AFTER they are peeled.
Visit my page with step by step instructions on how to make the best smoked eggs to get you started on this smoked deviled egg recipe.
Preparing the filling
Slice the smoked eggs in half lengthwise and remove the yolk, placing into a small bowl. Add the mayonnaise and brown mustard to the egg yolk and mix really well with a fork until it's a nice and creamy texture.
Using a spoon or piping bag, fill the egg halves with the creamy yolk mixture and top with the perfect toppings.
Deviled egg toppings / garnish
Make your eggs stand out with the best looking and tasting toppings!
- Fried shallots
- Bacon bits
- Paprika
- Small pickles (cornichons / gherkins)
- Chives
These smoked deviled eggs are creamy, non rubbery, and have an incredible smoky flavor!
Pro Tips:
- Use fresh eggs for the best flavor
- Peel eggs under water
- Prevent green egg yolks by not boiling/smoking too long
- Use a strong wood such as hickory
FAQ
Make them the day you will serve them. Otherwise they can get dried out and not taste as fresh.
Yes. Boiling the eggs the day before you plan to make the eggs is perfectly fine and will not affect the flavor.
Smoke for 40 minutes at 300°F. If you smoke too long, the yolk will turn green and nobody wants that.
Ingredients
- 12 eggs
- ⅓ cup mayonnaise
- 2 teaspoon brown mustard
Optional Toppings
- 1 shallot (fried)
- 1 teaspoon paprika
- 1 tablespoon bacon bits
- 12 pickles (cornichons)
- 1 tablespoon chives
Equipment
Instructions
- Bring 12 eggs to a boil and then simmer for 10 minutes.
- Remove boiled eggs from water and place in a bowl of ice water for at least 5 minutes to cool eggs.
- Peel eggs underwater (in a bowl of room temperature water) to prevent the egg white from sticking to the shell.
- Place peeled eggs on smoker and smoke for 15-20 minutes at 180°F with mesquite or hickory wood.
- Slice eggs in half lengthwise and remove egg yolk into a small bowl. Add mayo and mustard to egg yolks and mash / mix really well with a fork until smooth and creamy.
- Using a spoon or piping bag, fill the egg halves with yolk mixture and top with desired toppings.
- Serve on a dark platter for the best visual appearance.
Pro Tips
- Use fresh eggs for the best flavor
- Peel eggs under water
- Prevent green egg yolks by not boiling/smoking too long
- Use a strong wood such as hickory
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