Hard smoked eggs are as easy to cook as the boiled varieties, and add a layer of smoky flavor that you don’t get from the stove top.
In this recipe, I’ll show you how to make tangy, slightly spicy smoked deviled eggs that will be the centerpiece side dish at your next party or Easter holiday gathering.
What are smoked deviled eggs?
If you’re into BBQ and have never smoked eggs before, you are missing out! Much like pickling eggs, smoking them infuses the whites with a flavor that you don’t get with normal deviled eggs.
If you are wondering why they are called “deviled eggs” the term deviled originates from the 18th century and was used to describe highly seasoned food, often spicy dishes. It was eventually used to describe condiment-filled eggs.
Hard smoked eggs are similar to your classic hard boiled eggs, except they are cooked on a smoker rather than in boiling water.
It’s as simple as putting them on the smoker and letting them do their thing until they reach the desired internal consistency. Easy peasy.
How to make hard smoked eggs
This recipe is pretty simple and straightforward in terms of the cooking process, and you only need a handful of ingredients to complete the dish.
The foundation of smoked deviled eggs is to first cook them hard in the shell via your grill or smoker. This method essentially bakes the eggs, resulting in a softer texture than boiling.
Hard cook the eggs
The eggs will take on smoke flavor quickly and deeply, so use your preference here. If you want a heartier smoke flavor, oak, hickory or mesquite are good options. If you want a more subtle flavor, fruit woods like apple or cherry work best.
Once your smoker gets up to temperature, place the eggs directly on the grates with at least an inch of space between each egg to allow for even heat distribution. If your eggs start to roll around the grates, you can put them into muffin tins to keep them in place.
Let the eggs cook for 30 minutes at 325°F.
After 30 minutes, remove them and submerge into an ice water bath to prevent them from overcooking.
Smoke the eggs
While the eggs are cooling in the ice bath, lower your smoker temperature as low as it will go. Since I am cooking on the Z Grill 700D3, I lower the temperature to the smoke setting – roughly 160°F.
If your grill has a smoke or cold-smoke setting, that would be ideal for this step. If you’re using a conventional grill or smoker, set it to 175°F.
Once fully cooled, and while the smoker recalibrates temperature, peel the eggs carefully and rinse off any pieces of shell that may linger.
Place the peeled eggs back onto the smoker for 30 – 60 minutes based on your smoke preference. I think the 30 minutes mark adds the perfect amount of smoke flavor without overpowering the egg, but again this is personal preference.
The longer you smoke your eggs, the more color they will take on. At the thirty minute mark, they are light yellow, and at the hour mark, more of a very light brown. This is normal and is indicative of how smoky they will taste.
Don’t be put off by the color change as it is perfectly normal and lets you know your eggs are taking on that wonderful smoky flavor.
Remove the eggs from the smoker
At this point, your eggs are fully smoked and ready to be eaten. You can cool them and keep in the fridge as a quick meal-prepped snack, or make a nice smoky egg salad recipe – but that’s not why you’re here. Let’s finish turning these flavor bombs into true deviled eggs.
Make the filling
Now that you’ve smoked your eggs, it’s time to make the filling.
This filling is in homage to BBQ flavors and you should have most everything you need on hand.
Things you’ll need:
- 12 smoked eggs
- ⅓ cup mayonnaise – I used Duke’s
- 2 tbsp diced pickled jalapenos
- 4 tsp stone ground mustard
- 4 tsp BBQ rub – I used Spiceology Brisket Rub
- 2 tsp apple cider vinegar
- Hot sauce to taste
- Sliced pickled jalapenos for garnish
- Sandwich bag for piping
Split the eggs in half and remove the yolks to a non-reactive bowl. Add the other ingredients and combine into a smooth filling. I like to use a fork to mash the yolks up and incorporate all the ingredients together.
This filling is thick, but not dry. If you prefer a thinner filling, slowly add more mayo and apple cider vinegar until you get the desired consistency. You can add the brine from the pickled jalapenos instead of the apple cider vinegar for added tang and spice.
Fill the eggs
Add the completed filling into a sandwich-size ziplock bag and push it into one corner. Using kitchen shears, cut off the tip of the corner to create a makeshift piping bag.
Pipe the filling into each egg half, being sure to spread the filling out amongst all 24 halves. Garnish each egg with a sliced jalapeno and a sprinkle of rub.
Refrigerate for at least one hour.
Eat and enjoy!
There you have it! Easy smoked deviled eggs, packed full of BBQ flavor and spice. These will surely turn some heads at your next gathering or holiday spread.
Smoked Deviled Eggs
- 12 eggs large
- ⅓ cup mayonnaise I used Duke’s
- 4 tsp stone ground mustard
- 2 tsp apple cider vinegar
- 2 tbsp pickled jalapenos diced
- 4 tsp BBQ rub I used Spiceology’s Brisket Rub, plus extra for garnish
- hot sauce to taste
- sliced pickled jalapenos for garnish
- Preheat smoker to 325°F using indirect heat.
- Place eggs directly on grates and cook for 30 minutes with lid closed.
- Remove cooked eggs and place in an ice water bath to stop cooking.
- Reduce heat in the smoker – smoke setting on pellet smoker or 175°F on a conventional smoker.
- Peel the eggs and rinse them clean.
- Smoke eggs directly on smoker grate with wood of choice for at least 30 minutes up to an hour depending on preference of smoke flavor.
- Remove from smoker and let cool to the touch.
- Slice eggs in half and gently scoop out yolks into a non-reactive bowl.
- Add the mayonnaise, mustard, apple cider vinegar, diced jalapenos, BBQ rub, and hot sauce to the egg yolks. Mix together until smooth and creamy.
- Place filling into a sandwich bag and push into one corner of the bag. Slice off the corner to make a piping bag.
- Fill the eggs evenly with the filling.
- Garnish the top of the filling with a slice of pickled jalapeno.
- Dust each egg with a pinch of BBQ rub.
- Refrigerate for at least an hour. Serve cold.