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.
Equipment
- Smoker
- Pot
- Strainer
- Large Bowl For Ice Bath
- Plater
- Foil
- Medium Bowl For making the filling
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
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)
- 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!
Tried this recipe?Let us know how it was!