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Smoked Deviled Eggs

Smoked Deviled Eggs

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Instead of boiling the eggs, cook them in a smoker at 225 degrees for about 2 hours and 15 minutes. Then, put them in an ice bath to cool quickly.

Peel the eggs and cut them in half. Put the yolk in a bowl with mayonnaise and mustard, to taste. Combine until creamy. Then, add Sriracha, salt, pepper, and the chopped peppers to taste. Mix until combined.

Spoon the filling into the halved egg whites (or pipe it into the egg whites using a pastry bag) and serve.

Smoked Deviled Eggs

A cocktail party mainstay, deviled eggs are the perfect vehicle for experimenting with flavors and textures. Jennifer Puccio of San Francisco&rsquos lauded Big Night Restaurant Group immediately won over Beard House diners with her elevated take on this classic canapé, adding smoke, acid, and a bit of porky indulgence for the perfect appetizing bite.


  • For the pickled jalapeños:
  • 2 jalapeño peppers
  • 2/3 cup granulated sugar
  • 2/3 cup Champagne vinegar
  • 1/2 teaspoon kosher salt
  • For the pickled shallots:
  • 1 medium shallots
  • 2 lemons
  • For the deviled eggs:
  • 12 large, cage-free organic eggs
  • 2 drops liquid smoke (if using, see below)
  • 2/3 cup mayonnaise
  • 2 tablespoons pickled shallots
  • 1 tablespoon kosher salt
  • 1/2 teaspoon Tabasco sauce
  • Pinch cayenne pepper
  • 1/2 pound bacon
  • For the salsa verde:
  • 1/2 bunch Italian parsley
  • 1/3 cup extra virgin olive oil
  • 1 1/2 teaspoons pickled shallots
  • 1/2 teaspoon kosher salt
  • To garnish:
  • Fleur de sel, to taste
  • 2 tablespoons thinly sliced chives


Make the pickled jalapeños: Slice the jalapeños into thin rings about 1/8-inch thick. Rinse the seeds out of the jalapeños under cold water. Rinse and drain the jalapeños and place them in a heat-resistant container. In a sauce pot, combine the sugar, Champagne vinegar, and salt, and bring to a boil. Pour the hot pickling liquid over the jalapeños. Keep your face far from the jalapeños as you pour the vinegar over them. Cover the container while the liquid is still hot and store on the counter until it has cooled to room temperature. Then store in the fridge. They will keep for at least a week.

Make the pickled shallots: Peel and finely mince the shallots. Juice the lemons over the shallots in a non-reactive container, and set aside. Pickled shallots should not be used sooner than one hour after combining the shallots and lemon juice, but kept no longer than 24 hours.

Make the deviled eggs: Place the eggs in a large pot. Cover with water until the eggs are submerged by 1 inch. Bring the water to a boil over medium-high heat. Remove the pot from the heat, cover and let stand for 12 minutes. Shock the eggs in ice water and peel them once cooled. Trim a little off a side of each peeled egg so that it creates a level surface. Cut the eggs in half across the middle. Remove and place the yolks in a bowl. Place the whites on a tray.

Cold-smoke the cooked egg whites and yolks in a smoker with wood chips over low heat for 20 minutes. If you do not have a smoker, add a couple drops of liquid smoke to the egg yolk mixture described below.

Smash the smoked yolks with a potato masher until they reach a sand-like consistency. Mix in about 2/3 cup of mayonnaise. Add in the pickled shallots, salt, Tabasco sauce, and a pinch of cayenne to the mixture. Transfer the mixture into piping or freezer bags and store in the refrigerator for up to three days.

Make the bacon: Preheat the oven to 350°F. Lay out 1/2 pound of bacon on a nonstick baking sheet, and cover with another baking sheet so that the bacon is sandwiched between the two pans.

Bake in the oven for about 30 minutes or until the bacon has rendered out all of the fat and the strips are crispy.

Make the salsa verde: Finely chop the parsley. Combine the parsley with extra virgin olive oil, pickled shallots, and salt in a bowl.

Assemble the eggs: Cut the end off of the piping bag or freezer bag and fill the egg whites evenly until all of the yolk mixture is used. Top each egg with a slice of pickled jalapeños, a small piece of crispy bacon, a dash of salsa verde, and sliced chives. Finish with fleur de sel.

Are Eggs Good for Us?

Eggs went through a period of a few decades where they got a bad rap by the American Heart Association as being fattening and high in cholesterol, contributing to heart disease. The dietary guidelines were revised and eggs were back on the menu in moderation. The AHA still advises an average, healthy adult should consume only up to 300 milligrams of cholesterol daily.

One large egg contains 213 milligrams of cholesterol. However, research has shown that high blood cholesterol levels are not necessarily from foods that contain cholesterol, but from foods that are high in saturated fats, and processed sugars.

Eggs are pretty much the perfect protein. One egg has only 75 calories with 7 grams of high-quality protein, 5 grams of total fat, and only 1.6 grams of saturated fat. Eggs are an excellent source of iron, carotenoids, vitamins, and minerals.

When shopping for eggs, look for pasture raised or free-range with no hormones or antibiotics administered and raised on non-GMO food sources. Chickens love to forage for insects, weeds, seeds, and a bit of sand or pebbles to help with digestion in the gizzard. Many commercial farmers feed their chickens a diet of corn and other mass produced grains that might have pesticides. These pesticides can make their way into the eggs. And, the living conditions are often too crowded for the hens to get proper exercise.

You may pay a little more for sustainably and humanely farmed and sourced chicken eggs. If you can swing it, the additional cost may be worth it in terms of taste and your well-being.

These recipes are for 6 eggs. Feel free to double all the ingredients for a dozen eggs.

    and peel eggs.
  1. Smoke the eggs in the cold smoker box for about 2 hours (they will turn a golden color!)
  2. Cut eggs in half and scoop out the yolks.
  3. Stir together egg yolks, mayo, mustard, and rub.
  4. Fill eggs with yolk mixture and sprinkle smoked paprika on top.

The ingredients we recommended above are for the purists out there who like to keep things simple. However, we’ve seen what some of you pelletheads have been whipping up on your MAK grills so we always like to include some alternatives for those who enjoy pushing the boundaries. Here are a few different ingredients we recommend adding to your smoked deviled eggs to take them to the next level.

  • Smoked bacon
  • Smoked avocado
  • Smoked Himalayan salt
  • Minced dill pickle
  • Minced jalapeno
  • Smoked garlic (if you like things hot!)

Let us know what your favorite ingredient combinations are by posting on our MAK Pellet Grill Fans Facebook Page. If you’re not a current member, send us a request to join the community!

Make the filling

Now that you’ve smoked your eggs, it’s time to make the filling.

This filling is in homage to BBQ flavors and you should have most everything you need on hand.

Things you’ll need:

  • 12 smoked eggs
  • ⅓ cup mayonnaise – I used Duke’s
  • 2 tbsp diced pickled jalapenos
  • 4 tsp stone ground mustard
  • 4 tsp BBQ rub – I used Spiceology Brisket Rub
  • 2 tsp apple cider vinegar
  • Hot sauce to taste
  • Sliced pickled jalapenos for garnish
  • Sandwich bag for piping

Split the eggs in half and remove the yolks to a non-reactive bowl. Add the other ingredients and combine into a smooth filling. I like to use a fork to mash the yolks up and incorporate all the ingredients together.

This filling is thick, but not dry. If you prefer a thinner filling, slowly add more mayo and apple cider vinegar until you get the desired consistency. You can add the brine from the pickled jalapenos instead of the apple cider vinegar for added tang and spice.



Preheat your Yoder Smokers YS640 Pellet Grill to 350°F, set up for smoking/indirect grilling with the diffuser plate in. Place your eggs on the second shelf and cook for 30 minutes. Remove from the cooker and immediately place in a bowl of ice water. Cook the bacon until crispy. Transfer to a paper towel. Turn the grill off.

After cooling the eggs for 15-20 minutes, peel the eggs. When the grill has cooled enough to turn off, flip the switch back to the “on” position, but do not press start. Place an A-MAZE-N Tube Smoker, filled with your favorite pellets, on the bottom grate and light with a torch. This will allow the smoke to circulate, without creating any significant heat. Cold smoke the eggs for 45 minutes.

Remove the eggs from the cooker. Slice in half, lengthwise. Remove the yolks and place them in a quart sized zip-top bag. Dice 3 slices of bacon very fine (reserve one whole slice) and add to the bag. Add the remaining ingredients to the bag, as well.

Smash and work the mixture in the bag until well incorporated and mostly smooth. Cut one corner off of the bag and pipe the mixture back into the egg whites, where the yolks sat before removing them. Garnish the tops of each deviled egg with a torn piece of the reserved bacon.

Burning Love: How To Make Smoked Deviled Eggs

Barbecue Hall of Famer, writer and best-selling cookbook author Steven Raichlen has a new volume of recipes out that grilling enthusiasts won’t want to miss. Burners of wood and utilizers of combustion by-products (smoked-food lovers, we’re looking squarely at you) will be thrilled and delighted by Project Smoke, a book dedicated to all things smoke-infused. Happy grilling season!

Related Articles

Fuel: Hickory, apple, or hardwood of your choice — enough for 20 minutes of smoking.

Shop: Organic eggs when possible.

What else: You have two options for smoking eggs: hot-smoking or cold-smoking. The former is faster, but you have to smoke the eggs over a pan of ice or the whites will become rubbery. Cold-smoking eliminates this risk but takes longer. For even more smoke flavor, cut the hard-cooked eggs in half before smoking,

Burning Love: How To Make Smoked Deviled Eggs

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Level of Difficulty: Easy
  • Serving Size: 24 halves


For the filling
  • 12 smoked eggs
  • 1/3 cup mayonnaise (preferably Hellmann's or Best Foods), or to taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sriracha, Tabasco sauce or other favorite hot sauce, or to taste
  • 1 teaspoon worcestershire sauce
For the toppings (optional)
  • chopped chives
  • Spanish smoked paprika (pimentón)
  • Regular or smoked salmon caviar
  • Fried bacon slivers
  • Finely shredded smoked beef brisket or pulled pork
For the smoked eggs


For the smoked eggs

To hard-cook the eggs, place them in a large saucepan with cold water to cover by 3 inches. Bring to a boil over high heat, then reduce the heat and simmer the eggs for 11 minutes (a few minutes longer if you live at a high altitude). Drain the eggs and fill the pan with cold water. Cool the eggs in the pan until they’re easy to handle but still warm. Peel the eggs. (It’s easier to peel them while they’re still warm.) Return the eggs to the cold water to cool completely, then drain well and blot dry with paper towels. The eggs can be cooked and peeled up to 48 hours ahead, stored in a container covered with plastic wrap, and refrigerated.

Set up your smoker following the manufacturer’s directions and preheat to 225°F. Add the wood as specified by the manufacturer.

Place the eggs on a lightly oiled wire rack placed over an aluminum foil pan filled with ice (the eggs should not touch the ice). Place in the smoker, and smoke the eggs until bronzed with smoke, 15 to 20 minutes. Let cool to room temperature. Store, covered, in the refrigerator for up to 3 days. Eat as you would hard-cooked eggs or use to make deviled eggs or egg salad.

For the deviled eggs

Cut the eggs in half lengthwise. Cut a thin slice off the bottom of each half so it won’t wobble. Pop out the yolks and place them and the egg white trimmings in a food processor. (Alternatively, you can mash the yolk mixture with a fork.)

Add the mayonnaise, mustard, sriracha, and Worcestershire sauce, and process to a thick puree. For a creamier filling, add more mayo.

Spoon the mixture back into the egg white halves or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off. Top the eggs, if desired, with a sprinkling of chives and/or smoked paprika, or a dollop of salmon caviar, bacon, or shredded brisket or pork. Refrigerate in a covered container or loosely covered with plastic wrap until serving.

Variation: Cold-Smoked Eggs

If you’d like to cold-smoke the eggs, you’ll need enough fuel for 1½ hours of smoking time. Preheat the cold smoker to 100°F or less. Place the eggs in the smoker and smoke until they’re bronzed in color, 1 to 1 1/2 hours.

Smoked Deviled Eggs

First off, I owe you all a HUGE apology! I have been sitting on this recipe for over one month now and THAT is just plain rude. This recipe is one that the world NEEDS to have in their lives. As in, this appetizer (or snack, I don’t judge), is a total game changer!

Long gone are normal deviled eggs. Not only are these PACKED with flavor, but the crowds LOVE them! I don’t know if its the bacon on top (bacon is life, am I right?), or if its the hint of smoke flavor the smoker adds to it! Nonetheless, prepare to be addicted to these tasty treasures!

For Christmas Eve each year, my parents host. My mom makes a beef tenderloin and puts together an incredible spread. We literally eat the entire day, play games, drink, and open presents!

This year, my hubby wanted to make an appetizer to add to the day and decided to prepare a dozen deviled eggs. He wanted to add a new twist to them, hence why the smoker came into play.

He hard boiled the eggs in my Instant Pot, but from there, he took the reigns of these and the end result was incredible!

I must have had about 3-4 myself, and I even saw my nephew with 2 in his hand and going back for seconds! Impressive, right?!

To add a little kick, he used jalapeno bacon on top! If you really want to kick it up a notch, sprinkle some Slap Ya Mama on top or some of our favorite Chupacabra seasoning!

With the Super Bowl coming up, I highly encourage you all to try these! No one will be watching the game because they will all be too busy devouring these, haha!

If you try them, be sure to let me know how they turn out and what you think of them! Come connect to me on Instagram HERE and use the hashtag #thecookinchicks so I can see what you’re cooking!

Enjoy these Smoked Deviled Eggs, better late than never with this recipe, right?!

Types of Smokers to Use for Eggs

There are a variety of smokers that you can use. Pellet grill smokers rely on compressed wood pellets made from different species of woods. Just fill the hopper, ignite the grill, and relax. The pellets last a long time and they infuse a concentrated smoky flavor into your food.

Electric smokers are relatively easy to use. You fill a tray with wood chips and fill the water bowl with a liquid of your choosing for additional flavor. Then, you plug the smoker cabinet in and turn it on. Gas smokers are basically as easy to use as electric smokers. However, these generally run on propane. Just remember to fill the tank.

You can also smoke over charcoal. You can do this using the indirect grilling method on your backyard grill. There are charcoal smokers. You may have seen the distinctly egg or bullet shaped charcoal smokers . You can add a couple of larger chunks of solid wood right on top of the coals for natural smoke flavor.

All of these smokers and techniques will work for preparing smoked eggs. I like to use a mildly flavored wood , chips, or pellets so as not to overwhelm the delicate eggs. Alder and apple woods are nice for smoking eggs.

Recipe: Smoked Trout Deviled Eggs

I could eat deviled eggs for breakfast, lunch, dinner, and snacks in between. These classy, slightly retro deviled eggs, which have a savory hit of smoked trout mixed into the filling, are fine additions to any of those meals, but I especially like them as cocktail-hour appetizers. Layering the irresistible flavor of classic deviled eggs with a beguiling smokiness, they’ll be the first to disappear at any party.

Smoked trout deviled eggs have been popping up on restaurant menus across the country, but the first time I learned about them was in passing, during a conversation with a co-worker. Smoked trout is one of my favorite pantry staples and I’ve never met a deviled egg I didn’t like, so it was one of those dishes I knew I would love before I ever tried it.

And I was right the first time I mashed smoked fish into hard-cooked yolks with mayonnaise, mustard, a little lemon juice and pepper, I was hooked. The smokiness of the fish is subtle, cut with the sharp flavor of the mustard and bright lemon juice, giving the filling an unusual, very savory flavor.

You’ll want to buy your eggs a week or so in advance when making deviled eggs, as older eggs are generally easier to peel and will result in a prettier presentation. (I didn’t follow my own advice when making the batch in these photos and ended up with some sad and raggedy specimens. Peeling the eggs under cool running water seemed to help with the harder-to-peel ones.)

And feel free to experiment with other smoked fish you might have on hand. The best version of these eggs I ever made used a piece of very oily, very expensive smoked whitefish, which made especially rich and flavorful eggs. For a more everyday treat, Trader Joe’s canned smoked trout is my usual choice.

Smoked Deviled Eggs Recipe

In case you’re an aficionado of deviled eggs and you love BBQ, you’re doing yourself an injury by not making smoked deviled eggs. I realize it sounds odd, however the additional time in the smoke gives these eggs some crazy flavor that you must understanding for yourself. Include all my delectable elements for the filling, and you’re set for a significant flavor party in your mouth.

The way in to any incredible smoked deviled egg is truly self-evident: the smoked eggs! I’ve composed a point by point formula for smoking the ideal egg on my How To Make Smoked Eggs post. I suggest giving that an exhaustive perusing so you can get these smoked deviled eggs off on the correct foot!

Essentially adhere to those directions preceding creation the filling and gathering your eggs.


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