Smoked Deviled Eggs
Smoking hard-boiled eggs adds a delicious twist to this classic appetizer that everyone loves! Infused with a mild smokiness, my Smoked Deviled Eggs are bursting with flavor and easy to make!
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!
And don’t forget to check out my Beet Pickled Deviled Eggs and Soy Marinated Eggs for more of our favorite egg dishes!
Key ingredients
- Eggs: Large eggs are first smoked and then deviled in this easy appetizer recipe.
- Mayonnaise: Mayo adds creaminess to the filling. Make sure to adjust to taste.
- Dijon mustard: I generally go with Dijon, but spicy brown mustard or even regular mustard will work in a pinch.
- Lemon juice: Lemon juice brightens the flavor of the filling. Pickle brine is a great substitute for lemon juice and pairs extremely well with the smokiness of the egg whites.
- Hot sauce: I 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.
- Fresh dill: You can also reserve a few sprigs to use as a garnish.
- Fried onions and green onions to garnish: Or feel free to use your favorite toppings. Crumbled bacon is also great with these smoked deviled eggs.
Step by step instructions
These smoked eggs can be made in three easy steps:
- Hard boil the eggs.
- Smoke the eggs.
- Devil the eggs!
Smoking the eggs
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. I 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.
FAQs
While it’s possible to smoke raw eggs, the smoke doesn’t really penetrate the shell very well. For this reason, we like to start with peeled hard-boiled eggs.
Your eggs will quickly take on a smoky flavor, which is why we prefer something mild, such as apple, maple or alder. But if you do want a bold smoky flavor, you should definitely give hickory or mesquite a try!
To get a mild smokiness without overcooking the eggs, we recommend preheating the smoker to 190°F (88°C) and then increasing the temperature to 240°F (115°C) after the eggs are added. About 15 minutes is all you’ll need for a mild smokiness.
Peeling eggs can be time consuming and it seems like everybody has their own best method. I like to roll the egg on a hard surface to get little cracks all over and then begin peeling. I’ve tried several different methods and this one works best for me!
Make ahead and storage
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.
Smoked Deviled Eggs Recipe
- Total Time: 1 hour
- Yield: 12
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: appetizer
- Method: smoking
- Cuisine: american
Description
Infused with a mild smokiness, my Smoked Deviled Eggs are bursting with flavor and easy to make!
Ingredients
- 6 large eggs
- 3 tablespoons (40 grams) mayonnaise
- 1/2 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1/2–1 teaspoon hot sauce*
- 1/2 tablespoon fresh dill, chopped
- kosher salt to taste
- fried onions to garnish (optional)
- green onions to garnish (optional)
Instructions
- Boil the eggs. Place the eggs in a pot and cover by 1 inch (2.5 cm) with cold water. Bring to a rolling boil over high heat. Cover, turn off heat and let sit for 10 minutes. Transfer the eggs to a bowl of cold water and let cool completely before peeling.
- Smoke the eggs. Preheat smoker to 190°F (88°C) and add wood chips* according to manufacturer instructions.
- Place the peeled eggs directly on the grates and increase the temperature to 240 F (115 C). Cook for 15-20 minutes or until the eggs take on a golden bronze color.
- Transfer the eggs to a plate and allow to cool slightly.
- Make the filling. Cut each egg in half and transfer the yolks to a bowl. Add the mayonnaise, dijon mustard, lemon juice, hot sauce, fresh dill and salt. Mash together and mix well.
- Fill each egg with a heaping spoonful of the filling. Top with fried onions and green onions.
Notes
Hot sauce: Cholula is our favorite hot sauce for deviled eggs, but sriracha also works well. You can leave out completely if you’re spice averse.
Wood chips: Something mild such as apple, maple or alder works best for this recipe.
Storing: Deviled eggs can be stored in an airtight container in the fridge. We recommend eating within two days.
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