Smoking hard-boiled eggs adds a delicious twist to this classic appetizer that everyone loves! Infused with a mild smokiness, our deviled eggs are bursting with flavor and easy to make!
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 while you can use your smoked eggs in everything from potato salad to sandwiches, our favorite option is to make the best ever deviled eggs: a crowd-pleasing appetizer and delicious protein-packed snack!
prepping the eggs
Before we smoke the eggs, we’ll start by hard-boiling them.
- Place the eggs in a pot covered by 1 inch (2.5 cm) of cold water.
- Bring the water to a rolling boil over high heat.
- Cover the pot, turn off the heat and let sit for 10 minutes.
- Transfer the eggs to a bowl of cold water (or even ice water) to stop the cooking. Let the eggs cool completely before peeling.
what’s the best way to peel a hard-boiled egg?
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!
smoking hard-boiled eggs
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.
smoked eggs: 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.
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!
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.
Our favorite toppings for these smoked deviled eggs are crispy fried onions and chopped green onions, but here are some other great options:
- smoked paprika or cayenne
- pickled jalapenos
- smoked salmon
For more dishes perfect for Easter, make sure to check out these recipes!
- reverse sear rack of lamb with dijon mustard sauce + herby farro
- spiced coconut carrot cake cupcakes
- sumac strawberry scones
- frangipane rhubarb galette
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