Smoked Deviled Eggs

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Smoking hard-boiled eggs adds a delicious twist to this classic appetizer that everyone loves! Infused with a mild smokiness, our smoked deviled eggs are bursting with flavor and easy to make!

This smoked deviled eggs recipe makes for an impressive crowd-pleasing appetizer or delicious protein-packed snack!

Smoked eggs are the perfect blank canvas to really absorb the complex flavors of smoke. Plus, hard-boiled eggs need only 20 minutes in the smoker for optimal flavor, which makes this recipe a quick and easy project!

Recipe Ingredients

Here are the ingredients for this smoked deviled eggs recipe:

• Eggs
• Mayonnaise
• Dijon mustard
• Lemon juice
• Hot sauce
• Fresh dill
• Salt
• Fried onions and green onions to garnish

Step By Step Instructions

Smoking The Eggs

Before we can make the smoked deviled eggs, you need to hard-boil them and smoke them. Here’s how we like to hard-boil the eggs:

1. Place the eggs in a pot covered by 1 inch (2.5 cm) of cold water.
2. Bring the water to a rolling boil over high heat.
3. Cover the pot, turn off the heat and let sit for 10 minutes.
4. Transfer the eggs to a bowl of cold water (or even ice water) to stop the cooking. Let the eggs cool completely before peeling.

Now we’re ready to prep the smoker! We used a Masterbuilt electric smoker, but this recipe will work just fine with your smoker of choice.

Start by preheating your smoker to 190°F (88°C) and adding your favorite wood chips (we recommend something mild such as apple, maple or alder). Then place your peeled eggs directly on the grates and increase the temperature to 240°F (115°C). Let the eggs cook for about 10-15 minutes or just until they develop a nice golden bronze color.

No need to worry about the smoker overcooking your eggs! The outsides will take on a bit of smokiness, but they won’t be in the smoker long enough to cook the yolk much more.

Making Deviled Eggs

Let your smoked eggs cool for 5-10 minutes before making the deviled egg filling. Then just halve the eggs and combine the yolks with mayo, dijon mustard, chopped dill, lemon juice, salt and a few dashes of hot sauce. Spoon a bit of the mixture into each egg half and your smoked deviled eggs are ready!

To garnish, I like using crispy fried onions for a nice crunch and chopped green onions for a fresh flavor boost.

Make Ahead and Storage Instructions

You can make the smoked eggs and filling for the smoked deviled eggs a day in advance and store them separately in the refrigerator. Cover the filling with plastic wrap pressed directly into the mixture to prevent it from drying out. I recommend assembling and garnishing the deviled eggs only 1-2 hours before serving.

Store leftover smoked deviled eggs in an airtight container in the refrigerator for 1-2 days.

Recipe Variations

We often switch up our smoked deviled eggs by using whatever ingredients we have on hand. Here are a few of our most common substitutions:

• Dijon mustard: Spicy brown mustard or even regular mustard will work in a pinch.
• Lemon juice: Pickle brine is a great substitute for lemon juice and pairs extremely well with the smokiness of the egg whites.
• Hot sauce: We almost always use cholula for the filling, but sriracha is a great substitute. Not a fan of spicy? Feel free to leave the hot sauce out all together or add a bit of paprika instead.

And feel free to switch up the toppings! Here are some of our favorite ideas:

• Smoked paprika or cayenne
• Crumbled bacon
• Chopped pickled jalapenos
• Smoked salmon

If you loved this smoked deviled eggs recipe, make sure to try out more of our favorite appetizers:

• Baked Brie with Jam
• Baked Goat Cheese Dip
• ALDI Charcuterie Board
• Grilled Stuffed Mushrooms
• Roasted Jalapeño Artichoke Dip

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