Can I smoke the eggs in their shell?

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.

What type of wood chips work best for this recipe?

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!

What temperature is best for smoking eggs?

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.

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!

Smoked Deviled Eggs - Whisked Away Kitchen

Ingredients

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

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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.