Smoked deviled eggs are a kicked up version of the classic with an extra layer of flavor. These will be an instant appetizer hit at any of your spring and summer occasions.
Do you even live in the South if you don’t eat and serve deviled eggs for Easter, Mother’s Day, and every other spring and early summer occasion?
I reckon not!
Deviled eggs are a staple at all these occasions if you are south of the Mason Dixon line.
And these smoked deviled eggs are a new, irresistible twist on the classic.
What are deviled eggs?
If you are asking this questions, I’d be willing to bet that you are not from the South.
They are hard boiled eggs with the shells removed that are cut in half and filled with a zesty, seasoned creamy egg yolk mixture.
You serve them chilled as an appetizer or side dish for parties and other events.
Ingredients
To make these you’ll need:
- Hard boiled eggs– For an easy way to make hard boiled eggs check out my Air Fryer Hard Boiled Eggs. Make sure to remove the shells.
- Mayonnaise– Use real, full fat mayo for best results.
- Brown mustard– Some recipes use Dijon but the flavor of brown mustard holds up better with the smoky background.
- Pickled jalapeno juice– Be aware this gives the filling a lot of zip. For a less spicy version, sub apple cider vinegar.
- Spices– Barbecue rub, salt, and pepper
- Bacon– Cooked and crumbled
- Garnish– Smoked paprika and pickled jalapeno
How to Make
To make these, put the hardboiled eggs into an aluminum dish, and smoke at 180° for 30 in a preheated smoker or 45 minutes if your smoker is not preheated.
After the time is up, remove the eggs from the smoker and set them aside to allow them to cool completely.
Once the eggs are cool, slice the eggs in half lengthwise and carefully scoop the yolks out and into a waiting bowl.
Then mash the egg yolks with a fork and whisk mayonnaise, mustard, jalapeno juice, and rub into the mashed yolks.
Stir in half the bacon to the mixture, stirring until evenly combined.
If the mixture is too thick, add the extra mayo to the mixture to make it creamier.
Taste and add salt and pepper, as desired.
Then, transfer the egg yolk mixture to a large ziplocking bag, push to one corner and twist the rest of the bag up to create pressure.
Snip off a small bit of the corner of the yolk filled bag and pipe the mixture into the eggs, filling them all evenly.
Sprinkle the eggs with smoked paprika and the rest of the bacon bits.
Serve with pickled jalapeno slices.
Enjoy!
Do I serve them right away or do they need to sit for awhile?
Eggs can be served immediately, or they can be placed in a covered container and chilled for up to 2 hours.
Keep in mind the longer they sit the more the flavors will develop.
What kind of wood should I use to smoke eggs?
That depends on the flavor you are going for!
For a more traditional BBQ flavor, use hickory or oak.
If you want a milder smoke flavor, choose maple or cherry.
Can I make these smoked deviled eggs ahead of time?
Yes!
You can prepare then ahead of time, but I would store the filling and eggs separately if making a day ahead of time.
Then, fill them closer to serving time.
Storing
Store any leftovers in an airtight container in the fridge for up to 2 days.
Tips and Tricks
- You can sub Cajun seasoning for the BBQ rub.
- Be careful not to tear the eggs when scooping the yolk out. I like to use a tiny teaspoon if I can’t gently ‘pop’ them out by applying a tiny bit of pressure to the under side.
- I recommend using a large ziplocking bag to pipe the filling in instead of a spoon, because it’s cleaner and gives you a neater finished product. Start with a small snip, and you can snip the corner larger if needed to make piping easier. You could also use a piping bag and tip if you are feeling fancy.
Other Deviled Egg Recipes
These smoked deviled eggs are an easy upgrade on the classic recipe. Make them for your next event and enjoy!
Looking for other deviled egg recipes? Try these:
- Creamy Horseradish Deviled Eggs
- Cajun Style Fried Deviled Eggs
- Crab Stuffed Deviled Eggs
- French Style Deviled Eggs
If you’ve tried these SMOKED DEVILED EGGS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Deviled Eggs
Ingredients
- 12 hard boiled eggs peeled
- 1/3-1/4 cup mayonnaise
- 2 tsp brown mustard
- 2 tsp pickled jalapeno juice
- 1 tsp barbecue rub
- salt & pepper to taste
- 4 slices bacon cooked crisp and crumbled, divided
- smoked paprika for garnish
- pickled jalapenos for serving
Instructions
- Put the hardboiled eggs into an aluminum dish, and smoke at 180° for 30-45 minutes- 30 if your smoker's preheated, 45 if not.
- Remove the eggs from the smoker, and set them aside to allow them to cool completely.
- Slice the eggs in half lengthwise, and carefully scoop the yolk out and into a waiting bowl.
- Using a fork, mash the egg yolks then add the 1/3 cup of mayonnaise, mustard, jalapeno juice, and rub to the bowl. Whisk the mixture together until smooth.
- Add half the bacon to the mixture, stirring until evenly combined. If the mixture's too thick, add the extra mayo to the mixture to make it creamier. Taste and add salt & pepper, as desired.
- Transfer the egg yolk mixture to a large ziplocking bag, push to one corner and twist the rest of the bag up to create pressure. Set aside.
- Arrange the egg whites on a serving platter. Snip off a small bit of the corner of the yolk filled bag and pipe the mixture into the eggs, filling them all evenly.
- Sprinkle the eggs with smoked paprika and the rest of the bacon bits.
- Serve with pickled jalapeno slices.
Notes
- You can sub Cajun seasoning for the BBQ rub.
- Be careful not to tear the eggs when scooping the yolk out. I like to use a tiny teaspoon if I can't gently 'pop' them out by applying a tiny bit of pressure to the under side.
- I recommend using a large ziplocking bag to pipe the filling in instead of a spoon, because it's cleaner and gives you a neater finished product. Start with a small snip, and you can snip the corner larger if needed to make piping easier. You could also use a piping bag and tip if you are feeling fancy.
Nutrition
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