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.
Servings: 12
Calories: 1kcal
Ingredients
- 12 Large Organic Pasture-Raised Eggs
- ½ Cup Avocado Oil Mayonnaise
- 2½ Teaspoons Dijon Mustard
- 2 Teaspoons Apple Cider Vinegar
- ½ Teaspoon Sea Salt
- ¼ Teaspoon Black Pepper
- ⅛ Teaspoon Smoked Paprika Plus More For Garnish
- Fresh Chives Finely Chopped, For Garnish
Instructions
- Preheat the smoker and boil the eggs. Preheat your Traeger or pellet smoker to 185°F. Place the eggs in a large saucepan and cover them with water. Bring the water to a boil and cook the eggs for 12 minutes.12 Large Organic Pasture-Raised Eggs
- Cool and peel the eggs. Transfer the cooked eggs to an ice bath for about 1–2 minutes. Remove the eggs from the ice bath and carefully peel them.
- Smoke the eggs. Arrange the whole peeled eggs in an aluminum pan, leaving a little space between each one. Place the pan on the smoker and smoke at 185°F for 30 minutes, gently turning the eggs halfway through.
- Slice the eggs. Remove the eggs from the smoker and let them cool until easy to handle. Slice each egg in half lengthwise and carefully transfer the yolks to a food processor or a bowl if using an immersion blender.
- Make the filling. Add the avocado oil mayonnaise, Dijon mustard, apple cider vinegar, sea salt, black pepper, and ⅛ teaspoon smoked paprika to the yolks. Blend until smooth and creamy, scraping down the sides as needed.½ Cup Avocado Oil Mayonnaise, 2½ Teaspoons Dijon Mustard, 2 Teaspoons Apple Cider Vinegar, ½ Teaspoon Sea Salt, ¼ Teaspoon Black Pepper, ⅛ Teaspoon Smoked Paprika
- Fill and garnish. Transfer the filling to a piping bag and pipe it evenly into the smoked egg white halves. Finish with an extra pinch of smoked paprika and fresh chives. Refrigerate until ready to serve.Fresh Chives
Notes
Notes
- Wood Pellets: I tested this recipe with Post Oak, which gave the eggs the perfect amount of classic Texas smoke flavor without overpowering the filling.
- No Traeger?: Any pellet grill or smoker that can maintain about 185°F will work.
- Make Ahead: The eggs can be boiled, peeled, and smoked up to one day ahead.
- Storage: Store finished smoked deviled eggs in an airtight container in the refrigerator for up to 3 days.
- Optional Toppings: Try crumbled bacon, pickled jalapeños, pickled red onions, hot sauce, or a light sprinkle of BBQ rub.
Nutrition
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.05g | Fat: 0.04g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 157mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 11IU | Vitamin C: 0.004mg | Calcium: 1mg | Iron: 0.02mg
