Smoked Deviled Eggs

Smoked Deviled Eggs – put a twist on an old classic! These deviled eggs are creamy, loaded with flavor and will disappear in no time.

If you are a fan of deviled eggs, you are going to absolutely love this version. They are a fun twist on the classic. So you get the same great creamy texture that you know and love, with just a hint of smokiness! Plus they are super easy to make, you can make them alongside just about anything else you are throwing on the smoker.

I made these the same day that I was making Poor Man’s Burnt Ends, and it made for such a great meal, everyone went crazy for it.

 

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Eggs
• Mayo
• Spicy Brown Mustard
• Chives
• Apple Cider Vinegar
• Paprika
• Salt & Pepper
• Bacon

For the most part you can see it has almost all the same ingredients as traditional Deviled Eggs. If you have a filling you absolutely love, you can definitely use that. Adding the tiny bit of bacon on top, really takes it over the top with with smoky favor though, so don’t skip that!

How To Make Smoked Deviled Eggs

1. These start by boiling the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, cover and remove from heat for 12 minutes. Drain and place in ice water to stop the cooking process.
2. Once the eggs are cold, peel. Preheat smoker to 200º F or as low as your smoker will go. Place the eggs on the smoker and cook for 40 minutes.
3. Remove from the smoker and place in the fridge to chill.
4. Slice the eggs in half lengthwise and remove the yolks.
5. Mash the yolks and mix with mayo, mustard, vinegar, paprika, chives, salt and pepper. Stir until the mixture is nice and creamy.
6. You can either spoon the filling back into the eggs, or you can put the mayo mixture into a plastic bag, cut off the tip, and pipe into the eggs.
7. Garnish with chopped bacon and chives to serve.

What Wood To Use For Eggs

If I am just making eggs, I like to use a mild fruit wood like apple or cherry. But I will really cook them with anything. So if you are making Smoked Burgers and are using hickory or a stronger wood, they will still be absolutely delicious.

Miracle Whip Vs Mayo for Deviled Eggs

This is always a hot topic button. Whenever I share Classic Egg Salad on Facebook people always discuss what is best. It really seems like a 50/50 split between the two. My family likes mayo, so that is what we use. But if you are a fan of miracle whip and that is what you have in your fridge, then use it! You will get the same texture either way, the flavors are just slightly different.

Can You Make Deviled Eggs Ahead Of Time

Absolutely! Especially for these smoked deviled eggs, I like to make them over the course of a couple of days. One day I will boil the eggs, so they are cold and ready in the fridge when I want to smoke them. You can boil them 5-6 days in advance.

Then depending on what we are smoking and how long it takes, I mayo smoke the eggs in the morning if we are doing something like Smoked Pork Butt that takes all day. Then I can assemble them at dinner time when we are ready to eat.

You can also make the filling and store in an airtight container for a day or two and fill and assemble when you are ready to serve.

More Smoker Recipes

• Smoked Baby Back Ribs
• Smoked Potatoes
• Smoked Queso
• Smoked Chicken Legs
• Smoked Chicken
• Smoked Corn on the Cob
• Smoked Beef Short Ribs
• Smoked Meatloaf

Continue to Content

Yield: 8

Smoked Deviled Eggs

Print

Smoked Deviled Eggs - put a twist on an old classic! These deviled eggs are creamy, loaded with flavor and will disappear in no time.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 8 whole large eggs
• 1/4 cup mayo
• 2 Tablespoons spicy brown mustard
• 1 Tablespoon chopped fresh chives, plus more for garnish
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 Tablespoons chopped crispy bacon

Instructions

1. Start by boiling the eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, cover and remove from heat for 12 minutes. Drain and place in ice water to stop the cooking process.
2. Once the eggs are cold, peel. Can store in the fridge for 5-6 days before smoking if desired.
3. Preheat smoker to 200º F or as low as your smoker will go.
4. Place the eggs on the smoker and cook for 40 minutes.
5. Remove from the smoker and place in the fridge to chill.
6. Slice the eggs in half lengthwise and remove the yolks.
7. Mash the yolks and mix with mayo, mustard, vinegar, paprika, chives, salt and pepper. Stir until the mixture is nice and creamy.
8. You can either spoon the filling back into the eggs, or you can put the mayo mixture into a plastic bag, cut off the tip, and pipe into the eggs.
9. Garnish with chopped bacon and chives to serve.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 127Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 190mgSodium 311mgCarbohydrates 1gFiber 0gSugar 0gProtein 7g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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