Smoked Deviled Eggs are ultra flavorful. The egg yolk filling is a tasty treasure with the ideal balance of sweet, tangy, and spicy notes. These eggs take a quick trip to the smoker for the ultimate party platter that comes home empty every time. 😅
This is one of those appetizers my family asks me to bring whenever we get together. Honestly, though, I whip these bad boys up during the week, too, just because they make an incredible snack.
Not only is this twist on an old classic delicious, it’s incredibly easy to make. Even if it’s your first time cranking up a smoker, you’ll have no problem with this recipe.
When to Smoke Deviled Eggs
This is the most debated part of smoked deviled eggs – when to smoke? Some people like to smoke the eggs directly on the smoker before making the filling, and so do I. But I also have a different method.
The simplest way to smoke deviled eggs is to make the deviled eggs as usual. And then smoke them for 10-15 minutes at the end. It’s so simple, and the smoke flavor is incredible. And while I love smoking boiled eggs, this really does the job well.
- Eggs – Half a dozen will do, but feel free to double or triple the recipe if you’re feeding a crowd.
- Mayonnaise – This ingredient gives the deviled yolks a creamy, luscious texture.
- Hot Sauce – Because what’s a deviled egg without a little kick of heat? That said, feel free to use less hot sauce or even omit it if you don’t do spicy foods.
- Sweet Pickle Relish – All deviled eggs need a touch of tang and sweetness, and sweet pickle relish ticks both boxes.
- Dijon Mustard – To add some extra depth of flavor, Dijon mustard is in the house.
- Cajun Creole Seasoning – I ❤️Cajun seasoning. It tastes amazing in just about everything, including smoked deviled eggs. You can use a store-bought variety or make your own Creole seasoning.
How to Smoke Deviled Eggs
Cook the Eggs
- Boil Eggs – Place the eggs in a medium saucepan, cover with cold water, and then heat to a rolling boil. When the water starts to boil, cover the pot and remove it from the heat. Don’t lift the lid once covered until it’s time to remove the eggs. (Photo 1)
- Chill – Let it sit for 10-12 minutes. Remove one and do a test to be on the safe side. Then, place eggs in a large bowl with ice water. Let them cool, then peel them. (Photo 2)
- Slice – Once cooled, peel the eggs. Cut them in half lengthwise and remove the yolks. Place them in a medium bowl. Repeat until all the eggs have been separated. (Photos 3-4)
- Cream – Add mayonnaise, Creole seasoning, hot sauce, sweet pickle relish, mustard, and pepper to the egg yolks. Whisk until creamy and smooth. Season with salt and adjust seasonings to taste. (Photos 5-6)
Smoke the Deviled Eggs
- Assemble – Spoon the egg yolk mixture into a small resealable plastic bag. Cut a small opening in the corner of the bottom of the bag. Or load a piping bag if you have one. Then, pipe the filling into egg white halves. (Photo 7-8)
- Preheat the smoker to 225°F (107°C).
- Smoke – Place eggs directly on smoker grates and smoke for 10-15 minutes. (Photos 9-10)
- Serve – Remove from the smoker, sprinkle with bacon and finely chopped green onions, and chill.
- Your grandma’s deviled eggs recipe. Does anyone not love grandma’s cooking? Use your favorite deviled egg recipe, then smoke them for up to 30 minutes at the end for a leveled-up smoky finish.
- Get creative! Add grated cheese, horseradish, minced garlic, or diced pickles to the egg yolks for an added twist.
- Tasty garnish. Crumbled bacon and green onion are great. But you can add pickled jalapenos, smoked salmon, and grated parmesan to top deviled eggs.
- No smoker? Replace the salt with smoked salt, and top them with a sprinkle of smoked paprika.
Tips and Tricks
- Use the right kind of wood. Choose a mild wood like apple, cherry, or hickory. These woods will add a subtle smoky flavor without overpowering the eggs. 👌
- Make peeling the boiled eggs easier. Gently crack the boiled eggs all over and peel them under cold running water. This makes peeling so much easier and helps prevent the egg white from tearing. 😅
- Don’t forget to chill. Let the filled eggs chill in the refrigerator for at least an hour before serving. Chilling helps the flavors meld and allows the filling to set slightly. 😋
Smoked deviled eggs keep well in a sealable container in the refrigerator for up to 3 days. So, feel free to make them a day or two in advance. Just keep them chilled until you’re ready to serve them.
Serving and Storage Instructions
Let smoked deviled eggs chill in the fridge for about an hour before serving chilled with your favorite toppings. Store leftover deviled eggs in a sealed container in the refrigerator for up to 3 days.
To prevent the deviled egg filling from becoming watery, make sure to drain the eggs well after boiling and peeling. Additionally, avoid adding too much liquid-based ingredients to the filling. Also, use a good-quality brand of mayo to maintain a creamy texture.
Freezing deviled eggs isn’t optimal, as the texture of the egg whites can change upon thawing. The filling may also become watery. It’s best to enjoy smoked deviled eggs fresh or within a day or two of preparation.
If you’re looking to substitute mayonnaise, Greek yogurt, sour cream, or a combination of the two works great. Keep in mind that the flavor and texture of the filling might vary slightly.
What Goes With Smoked Deviled Eggs
Smoked deviled eggs are a great appetizer but also great in regular weeknight meals. Deviled eggs and smoked salmon taste amazing with a side of smoked asparagus. I also enjoy them on top of a salad, like grilled shrimp salad, grilled avocado, or a Caesar salad. 🤤
More Easy Appetizer Recipes to Try
I hope you enjoy smoked deviled eggs as much as my family does. If you’ve already tried them, let me know in the comments below. I always love hearing about your smoking experience and best tips and tricks. 🙌
Smoked Deviled Egg
- 6 large eggs, hard-boiled & peeled
- 3-4 tablespoons mayonnaise
- ½-1 teaspoon hot sauce (adjust to taste)
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- ½-1 teaspoon Cajun seasoning (adjust to taste)
- salt and pepper, to taste
- Place eggs in a medium saucepan, cover with cold water, then bring to a rolling boil. Once the water is boiling, cover the pot and remove it from the heat. Don't lift the lid once covered until it's time to remove the eggs. Let it sit for 10-12 minutes. Remove one and do a test to be on the safe side.
- Place eggs in a large bowl with ice water. Let the eggs cool.
- Once cooled, peel the eggs. Cut them in half with a sharp knife. Gently scoop the yolks out and place them in a medium bowl.
- Repeat until all the eggs have been separated.
- Add mayonnaise, Creole seasoning, hot sauce, sweet pickle relish, mustard, and pepper to the egg yolks. Whisk until creamy and smooth. Season with salt and adjust seasonings to taste.
- Spoon the egg yolk mixture into a small resealable plastic bag. Cut a small opening in the corner of the bottom of the bag. Then, pipe the filling into egg white halves.
- Preheat the smoker to 225°F (107°C).
- Place eggs directly on smoker grates and smoke for 10-15 minutes.
- Remove, sprinkle with bacon and finely chopped green onions.
- Smoked deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days. Keep them chilled until ready to serve.
- Feel free to get creative with the filling ingredients. You can add grated cheese, horseradish, minced garlic, or even some grated pickles for an added twist.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.