Smoked Deviled Eggs

Hard smoked eggs are as simple to prepare as boiled eggs and add a layer of smokey flavor that you won’t get on the stovetop.

I’ll teach you how to create tangy, somewhat spicy smoked deviled eggs that will be the star of your next party or Easter holiday gathering in this recipe.

What are smoked deviled eggs?

If you like BBQ but have never tried smoked eggs, you are losing out! Smoking eggs, like pickling them, imparts a taste to the whites that typical deviled eggs do not.

If you’re wondering why they’re called deviled eggs, the word deviled dates back to the 18th century and was used to describe highly seasoned, often spicy meals. It was ultimately used to condiment-filled eggs.

Hard smoked eggs are similar to hard boiled eggs, however they are cooked on a smoker instead of in boiling water.

It’s as easy as placing them on the smoker and waiting for them to attain the appropriate internal consistency. Simple as that.

How to make hard smoked eggs

The cooking technique for this recipe is quick and uncomplicated, and you only need a few items to create the meal.

The first step in making smoked deviled eggs is to cook them hard in the shell on your grill or smoker. This procedure bakes the eggs, giving them a softer texture than boiling.

Hard cook the eggs

Preheat your smoker to 325°F and load it with your favorite smoking wood. I’m cooking using oak pellets on the Z Grill 700D3.

The eggs will rapidly and profoundly absorb smoke flavor, so utilize your choice here. Oak, hickory, and mesquite are terrific choices for a heartier smoke taste. Fruit woods, such as apple or cherry, work well for a more mild taste.

Once your smoker has reached temperature, set the eggs directly on the grates, leaving at least an inch between each egg for proper heat distribution. If your eggs begin to move about the grates, place them in muffin pans to prevent them from rolling around.

Let the eggs cook for 30 minutes at 325F.

Remove them after 30 minutes and place them in an ice water bath to prevent them from overcooking.

Smoke the eggs

While the eggs are chilling in the ice bath, reduce the temperature of your smoker as low as it will go. Because I’m using the Z Grill 700D3, I drop the temperature to the smoke setting, which is about 160F.

This step would be perfect if your grill had a smoke or cold-smoke setting. Set your standard grill or smoker to 175 degrees Fahrenheit.

Peel the eggs carefully when they have completely cooled, and while the smoker is recalibrating the temperature.

Return the peeled eggs to the smoker for 30-60 minutes, depending on your smoking preference. I believe the 30 minute point offers just the right amount of smoke flavor without overwhelming the egg, but this is all subjective.

Egg color

The longer you smoke your eggs, the darker they will get. They are pale yellow at the thirty minute point, and very light brown at the hour mark. This is natural and reflects how smokey they will taste.

Don’t be alarmed by the color shift; it’s entirely natural and indicates that your eggs are acquiring that great smokey taste.

Remove the eggs from the smoker

Your eggs are thoroughly smoked and ready to consume at this stage. You can chill them and store them in the fridge for a fast meal-prep snack, or you can create a wonderful smokey egg salad dish, but thats not why you’re here. Let’s continue transforming these taste bombs into authentic deviled eggs.

Make the filling

Now that the eggs have been smoked, it’s time to create the filling.

This filling pays tribute to BBQ tastes, and you should have most of the ingredients on hand.

Things youll need:

• 12 smoked eggs
• cup mayonnaise I used Dukes
• 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

Remove the yolks from the eggs and place them in a non-reactive basin. Combine the remaining ingredients to make a smooth filling. I prefer to crush the yolks with a fork and combine all of the ingredients.

This filling is dense yet moist. If you want a thinner filling, gradually add additional mayo and apple cider vinegar until the desired consistency is reached. To add tang and spice, use the brine from the pickled jalapenos instead of the apple cider vinegar.

Fill the eggs

Place the finished filling in the corner of a sandwich-size ziplock bag. Cut off the tip of the corner with kitchen shears to produce a piping bag.

Pipe the filling into each egg half, being care to evenly distribute it across all 24 halves. Garnish each egg with a jalapeño slice and a sprinkling of spice.

Refrigerate for at least one hour.

Other bbq appetizers to try

• Smoked Pig Shots
• Bacon Wrapped Jalapeo Poppers
• Grilled Buffalo Chicken Dip
• Smoked Pretzel Bites With Beer Cheese

Eat and enjoy!

That’s all there is to it! Easy smoked deviled eggs brimming with BBQ flavor and spice. These will undoubtedly attract attention at your next gathering or holiday buffet.