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Smoked Deviled Eggs
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Smoked Deviled Eggs

Tangy and spicy smoked deviled eggs are a tasty twist to an old classic.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 109kcal
Author Phen Pavelka

Ingredients

  • 12 eggs large
  • 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

Instructions

  • 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.

Nutrition

Calories: 109kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 149mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg