These Smoked Deviled Eggs are a flavor revelation and a really fun twist on a classic appetizer that you can make while you’re out smoking things on the pellet grill.
All you need to make these is eggs, mayo, and a few other simple ingredients. They aren’t fancy, but they are delicious and they’ll end up being the hit of your cookout.
You can start these from hard-boiled eggs, or smoke them from raw on the smoker. Either way, they can be done in about 35-40 minutes.
Why You’ll Love It
- Easy Preparation: With just a handful of ingredients and minimal cooking time, this recipe is incredibly simple and hassle-free, perfect for both beginner and experienced cooks.
- Convenient Crowd Pleaser: Prepare these eggs in advance and chill them until serving time, allowing you to focus on other aspects of your meal or event.
- Great for Gatherings: The subtle smokiness adds a touch of outdoor-cooked goodness, making these deviled eggs ideal for picnics, barbecues, or any outdoor event.
» You might also like this Smoked Queso Dip.
Ingredients You’ll Need
- Large Eggs – You can start with already hard-boiled eggs or from raw.
- Mayonnaise
- Dijon mustard – For a zestier kick, use whole grain mustard or spicy mustard.
- Dill pickle juice – Now you have a use for the pickle juice in your fridge!
- Salt – Salt the egg mixture to taste.
Equipment Needed
- Smoker – I use a Traeger Pro Series 575 for most of my smoking, though I also have a Z Grills 700 series. You can use whatever smoker you have – they all work the same.
- Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have. I really like these Bear Mountain Gourmet Blend pellets. I use them for a lot of things.
- Kitchen Tongs – These will help you extract the eggs from the smoker.
Helpful Tips
- Make the yolk mixture in advance and store it in a sealed container in the refrigerator. This makes assembling the deviled eggs quicker.
- Get creative with toppings! Consider garnishing your deviled eggs with crispy bacon bits, finely chopped herbs like parsley or dill, a sprinkle of smoked paprika, or even a drizzle of your favorite hot sauce or balsamic glaze.
- When you smoke the eggs a second time outside the shell, watch them closely so you don’t overdo it, or they’ll become rubbery.
- If you want more smoke flavor, consider adding a smoke box to your grill, or use the super smoke setting (if available).
How to Make Smoked Deviled Eggs
To Cook Eggs From Raw
Preheat your smoker or pellet grill 325°F(165°C) (we do not recommend cooking at a lower temperature than this, for food safety). Fill the hopper with your preferred pellets.
Place the eggs (in their shells) directly on the grill grates. Close the lid, and cook for 30 minutes. You can turn them a time or two for even cooking.
Place the cooked eggs into an ice bath until fully chilled. The second step of the process is to peel the eggs and put them back on the smoker to all for a second layer of smoke. If you don’t want to do that, you can skip the second smoking.
Second Smoking (or to smoke eggs from hard-boiled)
Peel your cooked eggs. You can do this whether the eggs were originally smoked in the shells or if you hard-boiled them by another method first.
You can leave them whole or half them. I halved mine in this image to use for deviled eggs, so I also removed the yolks. Whole eggs (with the yolks left in) tend to take a bit longer to smoke than halves, which become rubbery faster, so keep that in mind.
Set the temperature of the smoker to 175°F(80°C). This low temperature will prevent the eggs from getting overcooked. Since they are already cooked, we’re just trying to impart smoke flavor. I’m using my trusty Ninja Woodfire Grill for this. You can use a pellet grill or a regular BBQ with a wood smoke box.
Place the eggs on the grill. Smoke them for 30 minutes. Note that it only took 10 minutes in my Ninja with halved eggs. It would take more like 30 minutes in my Traeger pellet grill.
Make the Deviled Eggs
Slice the eggs lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, mustard, vinegar, and salt. Mash with a fork until the filling is smooth.
Using a piping bag or small food-safe plastic bag with a small corner cut off, pipe the filling into each egg half.
Chill in the refrigerator until ready to serve.
How to Store & Reheat
Store leftover smoked deviled eggs in an airtight container in the refrigerator. Consume them within 2-3 days for optimal freshness. It’s not recommended to freeze deviled eggs as the texture of the filling can change significantly when thawed, resulting in a less appetizing dish.
Reheating
Deviled eggs are typically served chilled, but if you prefer them slightly warm, reheat them gently in the microwave at a low power setting for 10-15 seconds. Keep an eye on them to avoid overheating, as the filling may become runny.
Questions About the Recipe
Can I use a regular grill instead of a smoker or pellet grill?
While a smoker or pellet grill imparts a unique smoky flavor, you can try using a regular grill by setting it up for indirect heat with wood chips to achieve a similar effect. However, the intensity of the smoky flavor may vary.
Can I make these deviled eggs without a grill or smoker?
You can hard-boil the eggs conventionally and add a touch of liquid smoke to the filling to mimic the smoky flavor.
How do I prevent the filling from being too runny or too thick?
Add the mayonnaise and other ingredients gradually while mashing the yolks to achieve the desired consistency. If it’s too thick, add a bit more mayo or a splash of vinegar; if it’s too runny, add more yolk or mayo.
Can I use pre-packaged hard-boiled eggs for this recipe?
While it’s possible, freshly hard-boiled eggs tend to yield better results. The smoky flavor infuses better into freshly cooked eggs.
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Smoked Deviled Eggs
Equipment
- Kitchen tongs
Ingredients
- 6 large fresh eggs
- 2 tablespoons (28 g) mayonnaise
- 1/2 teaspoon (2 ml) dill pickle juice
- 1/4 teaspoon (1 g) Dijon mustard
- Salt to taste
- Paprika for garnish
Instructions
- Preheat your smoker or pellet grill 325°F(165°C) (don’t cook at a lower temperature, for food safety). Fill the hopper with your preferred pellets.
- Place the eggs directly on the grill grates, close the lid, and cook for 25 minutes.
- Place the cooked eggs into an ice bath until fully chilled. If you don’t plan to return the eggs immediately to the smoker, store the eggs in the refrigerator.
- Peel the eggs and cut them in half. Remove the yolks.
- Preheat your smoker to 175°F(80°C). This low temperature will prevent the eggs from getting overcooked. We're just trying to impart smoke flavor.
- Place the egg halves on the grill. Smoke for 30 minutes.
- In a bowl, combine the egg yolks, mayonnaise, pickle juice, and mustard. Mash with a fork until the filling is smooth. Season with salt to taste.
- Using a piping bag or small food-safe plastic bag with a small corner cut off, pipe the filling into each egg half. Garnish with paprika.
- Chill in the refrigerator until ready to serve.
Notes
- Make the yolk mixture in advance and store it in a sealed container in the refrigerator. This makes assembling the deviled eggs quicker.
- Get creative with toppings! Consider garnishing your deviled eggs with crispy bacon bits, finely chopped herbs like parsley or dill, a sprinkle of smoked paprika, or even a drizzle of your favorite hot sauce or balsamic glaze.
- When you smoke the eggs a second time outside the shell, watch them closely so you don’t overdo it, or they’ll become rubbery.
- If you want more smoke flavor, consider adding a smoke box to your grill, or use the super smoke setting (if available).
Nutrition
Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.