Smoked Deviled Eggs
A smoky twist on classic deviled eggs, these creamy and flavorful appetizers are perfect for parties, picnics, or game-day snacks. The eggs are smoked to perfection before being filled with a rich, tangy yolk mixture and garnished for an extra touch of elegance.
Equipment
- Large pot (for boiling eggs)
- Smoker or grill with smoking capabilities
- Mixing bowl
- Whisk or fork
- Knife (for slicing eggs)
- Spoon or piping bag (for filling eggs)
- Tray or egg carton (for smoking)
Ingredients
- For the Eggs:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard optional
- 1 teaspoon smoked paprika plus extra for garnish
- 1 teaspoon apple cider vinegar or lemon juice
- Salt and pepper to taste
- Optional garnishes: chopped chives crumbled bacon, or hot sauce
Instructions
- Boil the Eggs : Place the eggs in a large pot and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 9–12 minutes. Transfer the eggs to an ice bath to cool completely before peeling.
- Smoke the Eggs : Preheat your smoker or grill to 225°F (107°C). Use wood chips like hickory, apple, or cherry for a mild smoky flavor. Place the peeled eggs on the smoker tray or in an egg carton and smoke for 30–45 minutes, or until they develop a light smoky aroma and color.
- Prepare the Filling : Slice the smoked eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Mash the yolks with a fork or whisk until smooth.
- Make the Yolk Mixture : Add the mayonnaise, Dijon mustard (if using), smoked paprika, apple cider vinegar (or lemon juice), salt, and pepper to the mashed yolks. Mix until creamy and well combined. Adjust seasoning to taste.
- Fill the Egg Whites : Spoon or pipe the yolk mixture back into the hollowed-out egg whites. For a decorative touch, use a piping bag fitted with a star tip.
- Garnish and Serve : Sprinkle the tops of the deviled eggs with additional smoked paprika, chopped chives, crumbled bacon, or a drizzle of hot sauce, if desired. Serve chilled or at room temperature.
Notes
Smoking the eggs adds a unique depth of flavor but can be skipped if you don’t have a smoker. Instead, add extra smoked paprika to the yolk mixture for a similar effect.
To ensure easy peeling, use eggs that are a week old or older, as fresher eggs tend to stick to the shell.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To ensure easy peeling, use eggs that are a week old or older, as fresher eggs tend to stick to the shell.
Store leftovers in an airtight container in the refrigerator for up to 2 days.