Smoked deviled eggs bring a delightful twist to the traditional deviled egg recipe, incorporating the rich and nuanced flavors of smoked eggs. The yolks are then mixed with creamy mayonnaise, tangy mustard, and spices, and piped back into the smoked whites. This creates a balance between the boldness of the smoke and the classic, smooth filling of deviled eggs, making them an irresistible appetizer with a gourmet touch.
Why This Recipe Works:
Deviled Eggs Meet BBQ: Fans of BBQ absolutely have to try this delicious smoked deviled eggs recipe! It combines our love for all things smoking and BBQ with a classic and delicious appetizer recipe. When you use smoked hard boiled eggs to make deviled eggs, there is an added savory, smoky flavor that really takes them up a notch!
Creamy & Tangy: The best part of any deviled eggs recipe is the filling. This filling is simple, yet so delicious! The mayo adds a bit of rich creaminess, and is balanced by the mustards and a splash of pickle juice. The pickle juice adds a hint of dill flavor and also makes the filling extra tangy which I absolutely love!
Can You Smoke Eggs?
Absolutely! Smoking eggs is actually quite easy. You can just take the raw eggs and place them directly on the grill grates on indirect heat. It takes a bit longer to cook them on the smoker than using the traditional boiling method, but it is totally worth it for all the smoky, aromatic flavors that are added to the eggs!
You can use smoked eggs to make these smoked deviled eggs, or simply have smoked hard boiled eggs on hand for salads or an easy breakfast!
Supplies Needed:
Mixing Bowl
Food Processor or Fork
Serving Platter
Ingredients:
Smoked Hard Boiled Eggs: You have to use at least 12 eggs here to make 24 deviled eggs. These things disappear quickly, so feel free to double the recipe if you’re feeding a crowd!
Mayo: You can use low-fat mayo if you prefer.
Yellow Mustard: Yellow mustard adds a bit of tanginess to balance the richness of egg yolks!
Dijon Mustard: For just a little bit of a kick.
Pickle Juice: The secret ingredient to a seriously good filling!
Smoke the Eggs: Follow the steps for making smoked hard boiled eggs on a smoker. Cook fully and peel.
Slice & Separate: Slice the eggs evenly in half and scoop out the yolk.
Make the Filling: Place the yolk, mayo, mustards, pickle juice and seasonings in a food processor and blend and pulse until smooth. No food processor? Smash the yolks with a fork by hand and whip well with a whisk or spoon.
Pipe: Place the filling in a piping bag or plastic bag and cut off the end. Pipe the filling back into each egg white halve and garnish with chives and paprika if desired.
Smoked deviled eggs are extremely versatile, and you can make a plethora of different variations! Here are some of my own personal favorite flavor combinations:
Chili Crunch: Chili crunch oil on top of the smoked deviled eggs adds a spicy kick with a delightful texture!
Chipotle Jalapeño: This one adds jalapeño into the filling and uses it as a garnish for added flavor!
Everything Seasoning: A simple topping that adds some crunchy texture!
Salmon & Dill: Garnish with smoked salmon and a sprig of dill for brunch-inspired smoked deviled eggs.
Bacon & Blue Cheese: Crunchy bacon with a bit of crumbled blue cheese is a lovely addition here!
Spicy Pepper & Cotija Cheese: A slice of fresh jalapeño or other spicy pepper with some fresh cotija cheese crumbles offer a spicy variation!
More Recipes To Try:
Smoked Eggs in a Boat
Brie Fondue Recipe
Egg Salad Cups
Tostones
Smoked Pimento Cheese Dip
Smoked Deviled Eggs Recipe
Smoked deviled eggs bring a delightful twist to the traditional deviled egg recipe, incorporating the rich and nuanced flavors of smoked eggs. The yolks are then mixed with creamy mayonnaise, tangy mustard, and spices, and piped back into the smoked whites. This creates a balance between the boldness of the smoke and the classic, smooth filling of deviled eggs, making them an irresistible appetizer with a gourmet touch.
Follow the steps for making smoked hard boiled eggs on a smoker. Cool fully and peel.
Slice the eggs evenly in half and scoop out the yolk.
Place the yolk, mayo, mustards, pickle juice, and seasonings in a food processor and blend and pulse until smooth. No food processor? Smash the yolks with a fork by hand and whip well with a whisk or spoon.
Place the filling in a piping bag or plastic bag and cut of the end. Pipe the filling back into each egg white halve and garnish with chives and paprika if desired.
Notes
Premake these ahead of time and store them in the fridge covered in an air-tight container. They will keep for 3-4 days for best results.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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