Smoked Deviled Eggs (Easy Pellet Smoker Recipe)

Smoked Deviled Eggs are a wood-fired twist on my classic deviled eggs, made by smoking peeled hard-boiled eggs low and slow before filling them with a creamy mixture of avocado oil mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika. They're an easy smoker appetizer for Thanksgiving, Christmas, Easter, backyard BBQs, or anytime you already have the smoker going. Unlike sweeter versions made with relish or heavily loaded BBQ-style deviled eggs, this recipe keeps the filling savory and simple so the wood-fired flavor can shine.

I already had a classic deviled egg recipe that I loved, so when I started working on smoked deviled eggs, I didn't want to completely reinvent it. I wanted the same creamy, tangy filling I already knew worked, but with a little wood-fired flavor from the smoker. That meant keeping things simple with avocado oil mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika instead of adding a long list of BBQ ingredients.

I also skip sweet relish in my deviled eggs. I've always preferred them on the savory side, and once you add that subtle smoky flavor, I think keeping the filling tangy and simple makes even more sense. The smoke gets a chance to come through instead of competing with a sweeter filling.

These are especially fun when I already have the smoker going for a bigger meal. They make an easy appetizer alongside my  Smoked Turkey for Thanksgiving, Smoked Brisket for a backyard BBQ, or Smoked Ham for Easter. They also fit right in on a Christmas appetizer spread, and you can make them ahead so you're not dealing with one more thing right before everyone arrives.

As a nutrition coach, I've always been a big believer that simple recipes can still have plenty of flavor when you start with good ingredients. That's really the idea behind these smoked deviled eggs. Use good eggs, a quality avocado oil mayonnaise, a few pantry staples, and let the smoker do the rest.

If you're looking for more easy smoker recipes, try my Traeger Smoked Salmon, Traeger Smoked Asparagus, or Smoked Baked Beans for more simple ways to build a full smoker menu.

Ingredients You'll Need

• Organic Pasture-Raised Eggs: You'll need 12 large eggs, which makes 24 deviled egg halves. I prefer organic pasture-raised eggs because the yolks tend to be rich and flavorful, which makes a noticeable difference in such a simple recipe. Since the eggs are the star here, this is one place where I think quality really matters.
• Avocado Oil Mayonnaise: Mayonnaise gives the filling its smooth, creamy texture and balances the richness of the yolks. I like using an avocado oil mayonnaise with a simple ingredient list because it keeps the flavor neutral and lets the Dijon, vinegar, and smoke come through instead of competing with them.
• Dijon Mustard: I like using Primal Kitchen Dijon Mustard here. It adds just enough sharpness to balance the creamy yolks and mayonnaise, but it is still mild enough that it does not overpower the smoky flavor of the eggs.
• Apple Cider Vinegar: This is where the filling gets its tang. I use apple cider vinegar instead of sweet relish because I prefer my deviled eggs savory and bright rather than sweet. That little bit of acidity also helps balance the richness from the yolks and mayonnaise.
• Sea Salt and Black Pepper: These keep the seasoning simple and let the smoky flavor stay front and center. I like using Celtic sea salt, but any good sea salt will work here. The black pepper adds just a little warmth without making the filling spicy.
• Smoked Paprika: I use ⅛ teaspoon in the filling, then add another small pinch over the finished eggs. Adding a little directly to the yolks gives the filling another subtle layer of smoky flavor without overpowering the flavor from the Post Oak.
• Fresh Chives: Fresh chives add a mild onion flavor and a fresh finish that cuts through the richness of the filling. They also add a little color, which makes the smoked deviled eggs look especially pretty on a holiday appetizer tray.

See the recipe card for full information on ingredients and quantities.

How To Make Smoked Deviled Eggs

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

1. Step 1. Preheat the smoker and boil the eggs. Preheat your Traeger or pellet smoker to 185°F. While the smoker heats, place the eggs in a large saucepan, cover them with water, bring the water to a boil, and cook the eggs for 12 minutes.

2. Step 2. Cool and peel the eggs.
   Transfer the cooked eggs to an ice bath for about 1-2 minutes, then remove and carefully peel them. Try to keep the whites as smooth as possible since they'll be the base of your deviled eggs.

3. Step 3.  Smoke the eggs.
   Arrange the whole peeled eggs in an aluminum pan, leaving a little space between each one so the smoke can circulate. Place the pan on the smoker and smoke the eggs at 185°F for 30 minutes, gently turning them halfway through so they color more evenly.

4. Step 4. Slice and remove the yolks.
   Remove the smoked eggs from the smoker and let them cool just until they're easy to handle. Slice each egg in half lengthwise, then carefully scoop the yolks into a food processor or immersion blender.

5. Step 5. Make the filling.
   Add the avocado oil mayonnaise, Dijon mustard, apple cider vinegar, ⅛ teaspoon smoked paprika, sea salt, and black pepper to the yolks. Blend with a food processor or immersion blender until smooth and creamy, scraping down the sides as needed.

6. Step 6. Fill and garnish.
   Transfer the filling to a piping bag and pipe it into the smoked egg white halves. Finish with fresh chives and an extra pinch of smoked paprika, then serve right away or refrigerate until ready to serve.

Storage And Reheating

• Refrigerator: Store smoked deviled eggs in an airtight container in the refrigerator for up to 3 days. Keep them chilled until you're ready to serve, especially if they're sitting out as part of a holiday or BBQ spread.
• Freezer: I don't recommend freezing deviled eggs. The egg whites can become watery and rubbery once thawed, and the creamy filling loses its smooth texture.
• Meal Prep Tip: If you're making these ahead, smoke and peel the eggs up to a day in advance, then make the filling and assemble them a few hours before serving. I like adding the smoked paprika and fresh chives right before they go on the table so they look fresh and finished.