Smoked Deviled Eggs with Bacon – Easy Smoked Appetizer
These Smoked Deviled Eggs with Bacon are a smoky twist on a classic appetizer! Hard-boiled eggs are smoked on a Traeger, Pit Boss, or any pellet grill, then filled with a creamy, tangy yolk mixture and topped with crispy bacon. Perfect for BBQs, parties, holiday gatherings, and summer cookouts, these smoked deviled eggs are packed with flavor and easy to make. If you’re looking for a crowd-pleasing smoked appetizer or a fun way to use your smoker, this recipe is a must-try!
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.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Nutrition
Serving: 1servingCalories: 148kcalCarbohydrates: 1gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 193mgSodium: 176mgPotassium: 86mgFiber: 0.1gSugar: 0.3gVitamin A: 278IUVitamin C: 0.01mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!