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.

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).

Smoked Deviled Eggs

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.

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Appetizer

Cuisine American

Servings servings

Calories 103 kcal

Ingredients

6 large fresh eggs
2 tablespoons mayonnaise
1/2 teaspoon dill pickle juice
1/4 teaspoon 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.

Nutrition

Calories: 103kcalCarbohydrates: 0.4gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 188mgSodium: 109mgPotassium: 70mgFiber: 0.01gSugar: 0.2gVitamin A: 273IUCalcium: 29mgIron: 1mg

Keyword Eggs

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