Smoked Deviled Eggs

Improve a traditional family cookout side by smoking it. Tender, smoky whites and creamy, satisfying yolks enhanced with mayo, mustard, and a kick of heat from cayenne take a definitive comfort food to a whole new level.

Course Appetizer

Cuisine American, soul, Southern

Diet Gluten Free

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 81kcal

Author Imma

Equipment

1 smoker or pellet grill

Ingredients

6 large eggs (in the shell)
3-4 tablespoons (40-60g) mayonnaise
½-1 teaspoon (2-5g) hot sauce (adjust to taste)
1½ tablespoons (23g) sweet pickle relish
1 teaspoon (5g) Dijon mustard
½-1 teaspoon (2-4g) Creole seasoning (adjust to taste)
salt and pepper to taste
2 strips bacon, fried and crumbled (optional)
1 green onion, thinly sliced (optional)

Instructions

To hard-boil eggs, place them in a medium saucepan, cover with cold water, then bring to a boil. Cover the pan with the lid and remove it from the heat. Let it sit for 10-12 minutes, without removing the lid.
To cook in the smoker, place the raw, in-shell eggs directly on the grates of a preheated smoker (use an egg tray if you're concerned about the eggs moving around). Close the lid and smoke them for about 1½ hours at 225℉ (110℃).
Remove an egg, either from the pan or smoker, and peel it to make sure they're cooked through. If done, gently place them in a large bowl of ice water until cool.
Once cooled, peel them, cut them in half with a sharp knife, and gently scoop the yolks into a medium bowl.
Add mayonnaise, Creole seasoning, hot sauce, pickle relish, mustard, and pepper to the egg yolks. Whisk until smooth and creamy, then adjust seasonings to taste with salt and Creole seasonings.
Spoon the yolk mixture into a small plastic bag, cut a small opening in the bottom corner, and pipe the filling into the hollow of the egg white halves. You could also use a pastry bag if you have one.
Place the filled eggs directly on the grates of a 225°F (107°C) smoker and smoke for 10-15 minutes.
Remove them from the smoker, garnish with optional bacon and green onion, and enjoy.

Notes

Feel free to double or triple the recipe for a larger gathering.
For easier peeling, gently crack the cooked eggs all over and peel them under cold running water.
Please remember that the nutritional data is an approximation and can vary greatly based on the ingredients used in the recipe.

Nutrition