Take a classic dish to a whole new level by infusing hard boiled eggs with smoke on your barbecue or smoker. Smoking adds a ton of flavour making these Smoked Deviled Eggs a hit at every single time!
Smoked Deviled Eggs
First up you will need a barbecue to make these eggs. Or a smoker. We always smoke our eggs on our Weber charcoal grill. It’s small, easy to use and simple to navigate.
Different types of wood will impart different flavours. We’ve tried cherry, mesquite and hickory. Cherry offered the lightest bite, while the other two wood chps provided a stronger smoke flavour.
Preparing the Eggs
First up you will need to hard boil the eggs. Use whatever method words best for you. We hard boil eggs in our Instant Pot.
Let them cool down in a water bath and come to room temperature before peeling. Then cut them in half and put right onto your prepared grill.
Deviling the Eggs
Now that you smoked the eggs, it’s time to devil them! Growing up classic deviled eggs contained only a few ingredients and were always served topped with paprika. To devil your eggs ensure you have the following ingredients:
Hard-boiled eggs: We factor one egg per person, so two servings. Remove the smoked egg yolks and set in a bowl.
Mayonnaise: You can sub in Miracle Whip or Greek Yogurt. Or a combination of both. I prefer mayo.
Mustard: Mustard offers tang. Use your favourite mustard in these eggs. I use Dijon or regular prepared mustard.
Salt & Pepper: To taste of course.
Toppings: The classic way to serve eggs is with paprika sprinkled on top. For this recipe it’s not necessary. We added a sprinkle of parsley for colour.
- While the yolk might appear to have a firmer layer after smoking, it does nothing to the texture or taste of the deviled egg mixture and blends in perfectly adding even more flavour.
- Use a pastry bag with a fancy tip, plastic bag with end snipped off or scoop the filling right into the egg.
- Hickory and Mesquite wood give the eggs a strong smoke flavour. Cherry offers a light smokey flavour. I talk more about wood flavours when smoking here: Smoked Spatchcocked Chicken.
- Use a potato masher to mash the egg yolks.
Other fun appetizer recipes to try:
We sure do love to experiment and play with our food. Here’s a few fun recipes that are tried and true hits!
- Grilled Skewered Olives
- Smoked Stuffed Mushroom Stuffed Potato
- Mini Salad in Toast Cups
- Mini Cheese Balls
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 12 eggs, hard boiled, peeled and cooled
- 1/4 cup mayonnaise
- 1-2 tsp mustard
- 1 tsp apple cider vinegar
- salt and pepper to taste
- fresh parsley
- Prepare your grill for indirect heat and smoking. Soak and get wood ready.
- Place your halved eggs right on the grill over the side with no heat.
- Ensure your wood is smoking.
- Smoke at around 300 - 325 F for 15 minutes. That's all it needs to get a good colour and flavour.
- Remove from grill, let cool for a few minutes, remove yolks to a medium sized bowl, prepare your filling.
- Mash your yolks, mix in mayonnaise, mustard, apple cider vinegar, salt and pepper.
- Fill eggs and serve topped with a sprinkle of fresh chopped parsley.