Smoked Deviled Eggs are the ultimate appetizer for game day, summer barbecues, holidays, or any fun oWhen I first discovered I could smoke hard-boiled eggs, it completely changed my approach to this classic appetizer. What started as curiosity about whether my Traeger could add smoky depth to ordinary deviled eggs turned into one of my most requested party recipes. These Smoked Deviled Eggs transform a simple appetizer into something extraordinary, with deep wood smoke flavor penetrating every bite and elevating the entire experience to restaurant-quality results.
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Best Smoked Deviled Eggs Recipe
Smoked deviled eggs are a delightful twist on a classic. Smoked hard-boiled egg whites serve as the base for a slightly spicy and tangy filling. These smoked deviled eggs elevate your taste buds to a higher level that you simply have to try! The smoke flavor really does make a big difference!
Ingredients for Making the Best Smoked Deviled Eggs
It’s the filling that makes the deviled egg. The filling in this smoked deviled eggs recipe has a bit of everything – it’s savory and spicy. Here’s what you’ll need to pick up at the store to make these eggs:
For the Smoked Eggs
- Fresh eggs – Use the freshest eggs possible for the best texture and easier peeling after cooking
- Ice water – Stops the cooking process immediately and makes peeling much easier
For the Flavorful Filling
- White onion – Provides a sharp, pungent flavor that complements smoky egg whites perfectly
- Marzetti Slaw Dressing – Creates a creamy base with tangy flavor that binds all ingredients together.
- Brown mustard or Dijon – Adds classic deviled egg tang with more complex flavor than yellow mustard
- Cracked black pepper – Contributes aromatic heat that enhances smoky elements
How to Make Smoked Deviled Eggs
Making these smoked deviled eggs couldn’t be easier.
- Place the eggs in a large stockpot and add enough water to cover them completely.
- Bring to a rolling boil, then cover the pot and remove it from the heat. Let it sit for 8 minutes to finish cooking the eggs.
- Place the boiled eggs in an ice bath.
- Peel the eggs.
- Preheat the smoker to 180°F.
- Smoke the eggs for 45 minutes.
- Remove the eggs from the smoker and let them cool for 5 minutes.
- Slice the eggs in half lengthwise and remove the yolks.
- Combine the yolks with the remaining ingredients.
- Place the mixture in a plastic zip-top bag and cut a corner from the bag.
- Pipe the deviled egg filling into the halved egg whites.
- Top with dill, chives, and a sprinkle of paprika. Refrigerate until ready to serve.
Note on Smoking Boiled Eggs
The longer your eggs are smoked, the more color they will take on. Around thirty minutes, they will be light yellow, and closer to the hour mark, they will be more of a very light brown.
The color change is normal and reassures you that your eggs are absorbing that delightful smoky flavor.
Variations on This Smoked Deviled Eggs Recipe
Feel free to adjust the toppings to align with your personal preference. Here are some ideas to change up this classic recipe:
- Top with pickled jalapenos and a sprinkling of BBQ seasoning.
- Add 1/4 to 1/2 cup of roasted and diced red bell peppers.
- Top the deviled eggs with crumbled bacon and paprika.
- Try a little chow chow, mild or hot – a Southern staple that adds a great flavor.
- Put a drop of sriracha or your favorite hot sauce on top for a little kick of heat.
- For even more flavor, top the eggs with brisket, smoked pork, or smoked salmon.
What Types of Pellets Should You Use?
Milder fruitwoods, such as apple, maple, or cherry, work well. Alder and hickory are good too.
The eggs will absorb a lot of flavor from the smoke, so it’s best to stay away from the bolder flavors. Also, some woods like mesquite, for example, have more savory and bitter notes that aren’t suitable for these deviled eggs.
Check out Traeger’s selection of pellets suitable for making Traeger smoked deviled eggs.
Tips for Getting Smoky Eggs
If your smoker has a hard time staying at low temps and producing lots of smoke, here’s what you can do:
- Light the wood chips directly on fire to get the extra smoke, and then let them smolder.
- If the chips start burning up too quickly, put them out. The smoke from them will still do the trick.
- Alternatively, you can use a smoke tube. These are super cool for giving you a lot of smoke. Just fill the smoker tube with pellets and light!
How to Serve Smoked Deviled Eggs
Deviled eggs are great for brunch and can be served as an appetizer at summer barbecues. They also pack well for tailgating or picnics.
Check out these handy covered deviled egg trays to carry them in.
How to Store Smoked Eggs
Ideally, deviled eggs should be enjoyed fresh. However, leftovers can be stored in a sealed container in the refrigerator for 3 to 5 days. The yolks may darken slightly due to oxidation, but they are still safe to eat.
Favorite Appetizer and Game Day Recipes
- Chipped Beef Cheese Ball
- Easy Taco Dip
- Dill Dip
- Fried Pickle Spears
- Grilled Buffalo Wings
- How to Make Buffalo Chicken Dip
- Jalapeno Poppers
- Parmesan Garlic Wings
- Pizza Monkey Bread
Check out more of my easy appetizer recipes and the best game day food here on CopyKat!
Smoked Deviled Eggs
Ingredients
- 12 large eggs
- 1 teaspoon paprika
- 1 white onion diced
- 1 cup Marzetti slaw dressing
- 2 tablespoon brown mustard
- ½ teaspoon fresh cracked black pepper
- ¼ cup chopped chives
- 1 tablespoon fresh dill
Instructions
- Place eggs into a stockpot. Add cold water until the eggs are submerged. Place over medium high heat uncovered and bring to a rolling boil. Immediately remove from heat and cover. Let finish cooking for 8 minutes.
- While the eggs finish cooking, fill a bowl with cold water and ice. After 6 minutes, remove eggs with a slotted spoon and place into the ice bath.
- Tap eggs against a hard surface then roll to further crack the eggs. Peel carefully under running cold water.
- Set the smoker to 180°F. Preheat for 15 minutes with the lid closed. Be sure the auger is filled with your preferred flavored pellets or chips. Hickory is recommended.
- Place peeled eggs directly onto the grill grates and close the lid.
- Smoke for 45 minutes.
- Remove the eggs from the smoker and let them cool for 5 minutes.
- Slice eggs in half lengthwise and remove the yolks. Place the yolks in a large mixing bowl.
- Add slaw dressing, mustard, pepper, onions, and chives (leave a tablespoon of chives for garnish).
- Thoroughly mix until smooth
- Transfer the mixture to a ziptop bag. Cut the corner of the bag.
- Pipe the yolk mixture into the halved egg whites.
- Top with dill, chives, and a sprinkle of paprika.
- Refrigerate until ready to serve.
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