Smoked Deviled Eggs

Smoked on the grill for extra depth, these deviled eggs combine bold BBQ flavor with a creamy, tangy filling.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 1

Cooling time 1

Total Time 2 15

Servings

Calories 152kcal

Author Breanna Stark

Ingredients

6 eggs
⅓ 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

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.

Temperature - 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.

Egg color - 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.

Nutrition