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close up of deviled egg with crispy onions and green onions

Smoked Deviled Eggs Recipe

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  • Author: Brit Kapustina
  • Total Time: 1 hour
  • Yield: 12
    • Prep Time: 30 minutes
    • Cook Time: 30 minutes
    • Category: appetizer
    • Method: smoking
    • Cuisine: american


  • 6 large eggs
  • 3 tablespoons (40 grams) mayonnaise
  • ½ tablespoon dijon mustard
  • 1 teaspoon lemon juice
  • ½1 teaspoon hot sauce*
  • ½ tablespoon fresh dill, chopped
  • kosher salt to taste
  • fried onions to garnish (optional)
  • green onions to garnish (optional)


  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.