While I’m sure many have had the classic deviled eggs and thoroughly enjoyed them, you may not have heard about Smoked Deviled Eggs. By smoking the eggs on your smoker (like my trusty Traeger Grill) instead of boiling them, you get a delicious layer of flavor you may not expect from something as small as a humble egg.
The first fear that my family, and I’m sure many of you might have about this recipe is that the smoke will be too dramatic for something as delicate as an egg. It really truly is not. By using a temperature slightly on the hot side of a smoked temperature you get less dense smoke. And by only leaving them on long enough to cook all the way through, you will just get the subtle but flavorful touch of smoke with a fully cooked yolk and white.
I like to use a premium hardwood blend of pellets for this recipe. It gives an even woody flavor. I would probably stay away from cherry or other fruit wood, except maybe apple. Hickory and maple may be great options as well. But as always, use what you are most familiar and comfortable with. Also know that you don’t need a pellet smoker to make this recipe. You can turn your grill into a smoker by placing a small metal or aluminum tin with a small amount of wood chips that are smoldering.
You will notice one key different ingredient that is not your typical deviled egg recipe. The addition of Creamy Horseradish to the filling mixture give this smoked egg an extra pop of flavor. If you are not a fan of the horseradish, or maybe the heat, you can reduce the amount. If you want to omit it entirely, I would suggest replacing it with dijon mustard.
Before you ask – this photo of the eggs on the smoker grate is brown eggs from my backyard chickens. They are NOT white eggs that turned brown due to the smoking. The eggs themselves, will take a slightly brown tinted on the outer layer. Another great thing about smoking the eggs instead of boiling them – they peel really easily and nicely without losing chunks.
Now Let’s Get Cookin’!
Smoked Deviled Eggs
Equipment
- 1 Smoker
Ingredients
- 12 Large Eggs
- ½ cup Mayo
- 1 tbsp Creamy Horseradish
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbps Dried Dill
- 1 tsp Paprika
- 1 tsp Ground Garlic
- 1 tsp Ground Onion
Instructions
- Preheat to smoker and set to 225degF.
- Gently place each egg directly on the smoker grate. Allow to smoke for two and a half hours. Be sure to maintain at least 225degF for the duration
- Remove eggs from the smoker and place in an ice bath for 10 minutes (half ice, half cold water).
- Peel each egg then cut in half lengthwise. Remove cooked yolks to a bowl and mash up with a fork. Add remaining ingredients and stir to thoroughly combine.
- You can choose to spoon the mixture into each egg half or you can add the mixture to a frosting decorator bag with a large open tip. Keep chilled until ready to serve.
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Hey Estelle, I love deviled eggs (I use a light tough of rice vinegar, as I’m not a fan of vinegar). These smoked ones are going to be a great addition year round.
Visiting today from MMBC
Oh I am going to have to share this recipe with my husband. He loves deviled eggs and he LOVES using his smoker.
These make me want some deviled eggs!! Thanks so much for sharing your great recipes over the years. I appreciate all the support.
Looks delicious Estelle! Love me some deviled eggs!