A Flavorful Twist on a Classic Appetizer: Smoked Deviled Eggs
If you’ve never tried smoked deviled eggs, you’re in for a treat! Deviled eggs have always been a go-to appetizer for potlucks, picnics, and holiday spreads, but when a little smoky flavor gets added to the mix, they become something extra special. Smoked deviled eggs are simple to make, and they bring a whole new dimension to this beloved classic.
Smoking eggs might sound a little unusual at first, but trust me, it’s one of those techniques that takes almost no effort and adds incredible flavor. With just a smoker, some basic ingredients, and a few simple steps, you’ll have a batch of delicious smoked deviled eggs ready to impress.
Ingredients for Smoked Deviled Eggs
Here’s everything you’ll need to make a batch of smoked deviled eggs:
Paprika, for garnish
10 large eggs
5 tablespoons mayonnaise
1 tablespoon yellow mustard
2 teaspoons apple cider vinegar
Salt and pepper, to taste
3 strips bacon, cooked and crumbled
How to Hard Boil Eggs Perfectly Every Time
Before getting started with smoked deviled eggs, the eggs themselves need to be hard boiled — and that step can be tricky if not done right. Everyone seems to have their own method, but after plenty of trial and error, this has become my go-to technique. It works every time!
My Foolproof Hard Boiled Egg Method
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a hard boil with the pot covered.
- Once the water reaches a rolling boil, turn off the heat — but leave the pot covered.
- Let the eggs sit in the hot water for 20 minutes.
- After 20 minutes, drain the hot water and run cold water over the eggs.
- Peel and they’re ready to go!
Smoke the Eggs for Incredible Flavor
Once the eggs are peeled, you’re ready to add some smoky goodness. Preheat your smoker to 180°F and give it about 15 minutes to get to temperature.
Place the whole, peeled hard boiled eggs directly on the smoker grates. Close the lid and let them sit there for 30 minutes. That’s all it takes for the eggs to soak up a light smoky flavor that pairs perfectly with the creamy filling.
When the eggs come off the smoker, let them cool for a bit so they’re easier to handle. They’ll also have a beautiful light golden color from the smoke.
Make the Creamy Deviled Egg Filling
After the eggs have cooled, slice each one in half lengthwise. Pop the yolks out into a small mixing bowl. Use a fork to mash them up until they’re nice and smooth.
Stir in 5 tablespoons of mayonnaise, 1 tablespoon of yellow mustard, and 2 teaspoons of apple cider vinegar. Sprinkle in a little salt and pepper, then give everything a good mix until the filling is smooth and creamy.
The creamy yolk mixture can be spooned into the egg whites, but for a prettier presentation, a piping bag or a simple zip-top bag with the corner snipped off can be used. Piping makes the filling look extra fancy — perfect for parties and gatherings.
For the finishing touch, a sprinkle of paprika adds a pop of color and a bit of extra flavor. Then, three strips of crispy, crumbled bacon scattered over the top of the smoked deviled eggs. The smoky eggs, creamy filling, and crispy bacon combine for the ultimate bite — smoky, creamy, tangy, and crunchy all at once.
Tips
Pro Tip: Smoking the eggs after they’re peeled gives the whites a gorgeous golden hue and a stronger smoky flavor. If you prefer a milder smoke, shorten the smoking time or smoke the eggs in the shell instead. different wood chips for fun flavor twists — applewood, hickory, and cherry all work well. Add a dash of hot sauce or a spoonful of relish to the filling if you like a little extra kick. If you’re making a big batch for a party, double the recipe — they disappear fast!
Best Wood for Smoking Eggs: Applewood, cherry, or hickory wood all work beautifully for smoked deviled eggs, adding just the right amount of smoky flavor without overpowering the creamy filling.
Make-Ahead Tip: These smoked deviled eggs can be made up to 24 hours in advance. Simply cover and refrigerate until ready to serve. Add the bacon and paprika just before serving for the freshest flavor and crunch.
Flavor Variations: Try adding a splash of hot sauce, a sprinkle of smoked paprika in the filling, or a spoonful of sweet pickle relish for a tangy twist. You could also swap the yellow mustard for Dijon for a little extra zing.
Serving Suggestions: These eggs are perfect for BBQ parties, holiday appetizers, summer cookouts, tailgates, or even an easy make-ahead picnic dish.
Storage: Store any leftover smoked deviled eggs in an airtight container in the fridge for up to 2 days.
Why Smoked Deviled Eggs Are a Must-Try
If you’ve never tried smoked deviled eggs, they’re a game changer. The subtle smoky flavor makes them perfect for backyard barbecues, holiday parties, or anytime you want to serve a classic appetizer with a twist. Plus, they’re always a conversation starter — everyone wants to know how they got that smoky flavor!
The best part? You can make smoked deviled eggs ahead of time and store them in the fridge until you’re ready to serve, so they’re just as convenient as they are delicious.
Traeger Smoked Mini Stuffed Peppers
Smoked Deviled Eggs with Bacon – Easy Smoked Appetizer
Equipment
- smoker – A Traeger, Pit Boss, or any pellet grill or electric smoker works perfectly for making smoked deviled eggs.
- Mixing Bowl – For mashing the yolks and mixing the creamy filling.
- Fork – To mash the egg yolks to a smooth consistency.
- Piping Bag or Zip-Top Bag – For easily filling the deviled eggs. Snip off the corner for an easy piping hack.
- Knife – For slicing the eggs in half lengthwise.
- Cutting Board – To hold the eggs while slicing and filling.
- Pot with Lid – For boiling the eggs before smoking.
- Tongs – To safely place and remove the eggs from the smoker.
- Cooling Rack – Optional, but helpful for cooling the smoked eggs before cutting.
Ingredients
- 10 large eggs
- 5 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- Salt and pepper to taste
- 3 strips bacon cooked and crumbled
- Paprika for garnish
Instructions
- Start by placing the eggs in a pot and covering them with cold water. Make sure the water covers the eggs by about an inch. Cover the pot and bring the water to a hard boil.
- Once the water reaches a rolling boil, turn off the heat, but leave the lid on the pot. Let the eggs sit in the hot water for exactly 20 minutes.
- After the 20 minutes are up, drain the hot water and run cold water over the eggs until they’re cool enough to handle. Peel the eggs.
- While the eggs are cooling, preheat your smoker to 180°F. Give it about 15 minutes to get up to temperature.
- Once the eggs are peeled, place them directly on the smoker grates. Close the lid and let the eggs smoke for 30 minutes.
- After 30 minutes, remove the eggs from the smoker and let them cool.
- When the eggs are cool, slice each one in half lengthwise. Gently pop the yolks out and place them in a small mixing bowl.
- Use a fork to mash the yolks until they’re smooth, then add the mayonnaise, mustard, and apple cider vinegar. Sprinkle in a little salt and pepper, then stir everything together until the filling is creamy and well combined.
- Spoon the filling into a piping bag (or use a zip-top bag with the corner snipped off) and pipe the mixture into each egg white half.
- Sprinkle a little paprika over the top of each deviled egg for color, then finish them off with a sprinkle of crispy crumbled bacon.