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close up of deviled egg with crispy onions and green onions

smoked deviled eggs

  • Author: Brittney
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12


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 6 large
  • mayonnaise 3 tbsp (40 g)
  • dijon mustard ½ tbsp
  • lemon juice 1 tsp
  • hot sauce* ½-1 tsp
  • chopped fresh dill ½ tbsp
  • salt to taste
  • fried onions (optional) to garnish
  • green onions (optional) to garnish


  1. 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.
  2. Smoke the eggs. Preheat smoker to 190 F (88 C) and add wood chips* according to manufacturer instructions.
  3. 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.
  4. Transfer the eggs to a plate and allow to cool slightly.
  5. 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.
  6. Fill each egg with a heaping spoonful of the filling. Top with fried onions and green onions.


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.

  • Category: appetizer
  • Method: smoking
  • Cuisine: american

Keywords: smoked deviled eggs, smoked eggs, smoking eggs