Smoked Deviled Eggs
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Deviled eggs are a staple at BBQs, baby showers, and just about every holiday gathering, but they really earn their spot at the table during Thanksgiving. It’s one of those dishes that disappears fast, no matter how many you make.
This version puts a BBQ twist on the classic deviled egg by smoking the eggs. That hit of smoky flavor turns a humble appetizer into something bold, rich, and downright addictive. After one bite, you’ll wonder why you haven’t been doing it this way all along.
Why you’ll love this version of deviled eggs
- They’re packed with smoky BBQ flavor – Smoking the eggs adds a rich, savory depth you can’t get from boiling.
- Perfect for making ahead – Smoke and prep the eggs up to three days in advance for low-stress entertaining.
- Easy, hands-off smoking process – Set your smoker low and let the flavor build, no babysitting required.
Smoked deviled eggs
Ingredients you’ll need
- Eggs – The eggs will need to be hard-boiled. You can buy them pre-boiled from the store, or boil them yourself.Â
- Mayonnaise – Adds creaminess and richness to the egg filling, helping bind the ingredients together.
- Mustard – Both Dijon mustard and yellow mustard.
- Pickle juice – This adds an acidic tang, as well as thinning out the filling mixture, making it creamy. If you want to give your eggs a kick, feel free to use pickled jalapeno juice instead for a bit of heat.Â
- Seasonings – Salt, pepper, and paprika. Feel free to add additional seasonings as you prefer.Â
Equipment you’ll need
- Smoker/Pellet Grill – Any smoker or pellet grill will work, as long as it can maintain a steady temperature of between 150°F and 180°F. The key here is to infuse the eggs with smoke flavor without overcooking them. I used my Grilla Grills OG. Â
- Wood pellets – For a bold smoke flavor, use hickory wood pellets. If you prefer a lighter smoke flavor, consider using a milder wood, such as apple, pecan, or alder.Â
- Muffin tin – This is a great way to keep the eggs off the grates of the smoker while they’re soaking up smoke. If you don’t have one, an aluminum pan or baking sheet will also work.Â
- Knife
- Small bowl
- Fork
- Piping bag (or sandwich bag) – This is the easiest method to get the yolk back into the egg white. I don’t typically keep piping bags around the house, so I use a Ziploc sandwich bag instead and snip the corner off. Works great every time!Â
How to make smoked deviled eggs
1. Prep your eggsÂ
This recipe calls for six eggs, but you can easily double (or triple) the recipe if you’re serving a crowd for the holidays.Â
If the eggs are not hard-boiled, bring a pot of water to a boil, place the eggs in it, and boil for 10 minutes.
Let them cool down, and then peel.
2. Fire up the smoker
Preheat your smoker to 180°F, or the lowest possible temperature.
This recipe can be made on just about any smoker, but it requires one that can maintain a low temperature for at least an hour.
I used my Grilla Grills OG pellet grill for this recipe, along with hickory wood pellets.
Pro tip – Most pellet grills have a minimum temperature of around 180°F, and that will work great. If you have a smoker that can cold-smoke, you can use that too. The key is not to cook the eggs further, but to allow them to absorb all that smoke flavor.Â
3. Smoke the eggs
Place the muffin tin with the eggs directly on the grates.Â
Let the eggs smoke for about an hour, or until they turn a golden brown color and are firm. You will know they are done when the color shows on the outside of the eggs.Â
After they’ve smoked for an hour, you can pull them off the smoker and transfer them to a plate.
You need to place them in the fridge for at least one to two hours to allow them to cool fully before moving on to the next step.Â
You can also smoke the eggs in advance and store them in the fridge for up to three days before moving on to the filling.Â
Pro tip – The longer your eggs stay in the smoker, the deeper their color will become. After 30 minutes, expect a light yellow hue. Closer to an hour, the eggs will take on a light brown tint. This color change is completely normal and a good indicator of how much smoky flavor they’ve absorbed.
4. The fillingÂ
Once your eggs are cooled, you can use a sharp knife to slice them in half.
You may find that the egg white is a bit tougher to cut through than you expect, especially on the outer edge, due to its exposure to the smoker. However, you can roll the egg gently under your knife, and it will slice through with no issue.Â
When you’ve got your eggs sliced in half, you can gently push on the white part of the egg, and the yolk will pop right out.
Transfer the egg yolks to a small bowl and set the whites aside.Â
Add the mayonnaise, both mustards, pickle juice, salt, and pepper to the egg yolks. Use a fork to mash the yolks, then mix them thoroughly until the mixture is smooth and creamy.Â
Transfer the mixture to a piping bag or sandwich bag.Â
Try these flavor twists
- BBQ – Mix in 1–2 teaspoons of BBQ rub and 1 tablespoon of diced pickled jalapeños to the yolk filling for a smoky, spicy twist. Garnish with a jalapeño slice and a light dusting of rub.
- Bacon ranch – Add 1 tablespoon of ranch dressing and 2 tablespoons of finely crumbled bacon to the filling. Top with extra bacon bits and chopped chives.
- Buffalo blue cheese – Stir in 1 teaspoon of buffalo sauce and 1 tablespoon of crumbled blue cheese. Garnish with a drizzle of buffalo sauce and a sliver of celery or a blue cheese crumble.
- Smoked salmon dill – Fold in 1 tablespoon of finely chopped smoked salmon and 1 teaspoon of fresh dill. Garnish with a tiny piece of salmon and a dill sprig.
- Spicy chipotle – Blend in 1 teaspoon of chipotle in adobo and a squeeze of lime juice for smoky heat. Top with a cilantro leaf and a pinch of chipotle powder.
- Pimento cheese – Add 2 tablespoons of pimento cheese to the yolk mixture for a creamy, tangy southern twist. Garnish with a sliver of pimento and a sprinkle of paprika.
5. Fill the eggs
If using a sandwich bag, snip the corner off.
Hold each egg white half in your hand and pipe in the filling until it forms a small mound, about an inch high. Continue until all the egg whites are evenly filled.
Sprinkle the paprika on top for color and flavor, then they’re ready to enjoy!
You can serve them immediately, or store them in the fridge for up to 3 days before serving.
Garnish options
- BBQ rub – Tie it all together with a dusting of your favorite rub.
- Crumbled bacon – Smoky and crispy.
- Chopped chives or green onions – A fresh bite and pop of color.
- Pickled red onions – Tangy and vibrant.
- Candied jalapeños – Sweet heat.
- Hot sauce drizzle – A spicy kick.
- Fresh dill or parsley – A light herbal finish.
Once you try smoked deviled eggs, the classic version just won’t cut it anymore. That hit of smoke takes a familiar favorite and turns it into something bold, unique, and totally unforgettable. They’re easy to prep ahead, endlessly customizable, and guaranteed to be the first thing to disappear from the table.
If you give these smoked deviled eggs a try, drop a comment and leave a rating. We’d love to hear how fast they disappeared!
More appetizers for the holiday table
Smoked Deviled Eggs
Ingredients
- 6 eggs
- â…“ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tsp yellow mustard
- 1 tbsp pickle juice
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
Instructions
- If the eggs are not hard-boiled, bring a pot of water to a boil, place the eggs in it, and boil for 10 minutes. Let cool and peel.
- Preheat your smoker to the lowest setting possible (around 180°F).
- Place the hard boiled eggs into a muffin tin and place it on the grates of the smoker for about one hour. The eggs should take on a yellow-brown color from the smoke, this is normal.
- Remove the eggs from the smoker and let cool in the fridge for 1-2 hours.
- Slice the eggs in half and transfer the yolks to a bowl.
- Add the mayonnaise, mustards, pickle juice, salt and pepper and use a fork to mix until smooth.
- Transfer the mixture into a piping bag (or sandwich bag) and pipe the mixture into each egg white.
- Sprinkle the paprika on top and serve immediately, or store in the fridge for up to three days.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Breanna Stark is a Texas-based competitive pitmaster and barbecue educator. She grew up cooking over charcoal and open flames while camping with her father, sparking a lifelong love of barbecue. Since 2014, she has competed in over 100 IBCA, KCBS, and CBA events, earning recognition for her award-winning chicken and Texas-style barbecue.
Passionate about recipe testing and development to create approachable dishes that help backyard cooks level up their barbecue skills. Breanna shares her expertise with over three million followers on social media.
This is eggscellent ?. I made half a dozen tonight as a trial for Easter Sunday. A bit too dry for me so I added some more mayo but otherwise it was spot on. Making another 2 dozen now.
Great! Good to hear. The type of Mayo matters too, so if you want them richer and creamier for Easter try kewpie mayo in place of regular Mayo. Kewpie is thicker and tangier than regular Mayo, so it will influence the taste, but will also make your filling velvety smooth in texture without drying out.
Oh So Good! This is a Keeper! If you’ve ever had Cowboy Candy,give eggs a little twist and add it to your yolk mixture. It will add a sweetness with the bite. I’ve made it with just the Candy and my favorite rub,no other ingredients. I love the creativity in making something new and delicious. The best part of smoking!