Smoked deviled eggs are one of my favorite appetizers we make. These are a staple for cookouts and even bringing over to a pot luck or party.

The short smoke time adds just enough smokey flavor to make these babies stand out from a normal deviled egg. We use Duke’s mayo and dijon mustard to give them a bit of a tangy taste.

The flavor makes adding your favorite topping to add texture or spice. I like to kick it up a notch with a drizzle of Tabasco’s sriracha sauce. These four have a variety of toppings including bacon, black olive, and a very hot banana pepper. The total time listed includes refrigerating the finished eggs to allow the filling to “set”. These can be served right away. Do not let the total time scare you! Take a peek at the recipe notes for some recommendations.

What is your favorite deviled egg recipe? If you try this smoked deviled egg recipe, let us know if you use a different topping.

Now, go get that smoker rolling and whip up a batch of these eggs!
Kortney

Smoked Deviled Eggs

Add some smokey flavor to your deviled eggs and kick it up a notch with a drizzle of sriracha. Deviled eggs will never be the same.

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Prep Time 10

Cook Time 35

Chill 1 2

Total Time 1 2 45

Course Appetizer

Cuisine American

Servings

Ingredients

Eggs I made 8 whole eggs for the below ingredients. Adjust amounts for a thicker consistency.
3 tbsp Duke's Mayo
1 tbsp Dijon Mustard
2 tsp Apple Cider Vinegar
Pepper to taste
Ice For ice bath to chill eggs
Smoked Paprika
Tabasco's Sriracha Optional – Use your favorite hot sauce
Your choice of toppings Black olives, banana peppers, bacon, jalapeno

Get Recipe Ingredients

Equipment

Smoker
Pot
Strainer
Large Bowl For Ice Bath
Plater
Foil
Medium Bowl For making the filling

Instructions

Boil

Put eggs in the pot and fill to about 2" or 3" above the eggs
Bring to a boil – You want the eggs to "dance" – immediately reduce to a simmer and cover. Cook for 15 Minutes (See link for quick clip of "dancing" eggs)
https://www.facebook.com/reel/2265880653756099
While eggs are cooking, prep an ice bath. Fill a large bowl with ice and water.
As you run cold water over the eggs, strain the eggs into the ice bath bowl

Smoke

While the eggs are chilling in the ice bath, preheat the smoker to 180 °F
Once the eggs have chilled, peel and cut in half. Place eggs on the smoker and smoke for 20 Minutes
Remove the eggs from the smoker and start prepping the mixture

Fill

Put the yokes into a medium mixing bowl, add all wet ingredients and blend well (See notes below)
Put equal amounts of filling into the egg whites. Dust with smoked paprika
Add your favorite toppings and hot sauce. Enjoy!

Notes

We use a fork to smash the yokes and mix with the wet ingredients. We will sometimes make two extra eggs for the yokes only and throwing away the egg whites. The mayo or mustard amounts can be adjusted for your own consistency preferences.

If we make a large batch of these eggs, I’ll use a gallon ziplock bag to help pipe the filling into the egg whites and make filling the eggs faster.

Finally, I try and make these a day before so they can refrigerate and the filling “sets”. I’ve had the filling “melt” and not be as pretty to look at. Toppings can be set out to allow your guests to pick and choose what, if anything, they’d like to add to the top of their eggs. I do not add the hot sauce or toppings when cooking these for guests – Everyone’s sensitivity to heat is different!

Keyword Deviled Eggs

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Smoked Deviled Eggs