I remember the first time I encountered this smoky twist on a classic recipe. It was at a family gathering at my cousin’s place in Texas. My cousin, known for his barbecue prowess, decided to surprise us with a smoked variation of deviled eggs. At first, I was skeptical—how much could smoking an egg really transform it? But one bite was all it took to make me a believer. The subtle smokiness infused into the eggs added an unexpected depth of flavor that paired perfectly with the creamy, tangy yolk filling.
Ever since that memorable day, Smoked Deviled Eggs have become a staple at our family gatherings. Whether it’s a Fourth of July barbecue, a casual Sunday brunch, or a holiday feast, these eggs are always a hit. Over time, I’ve tweaked the recipe to add my personal touch. Using jalapeno bacon for a bit of heat, chives for a fresh bite, and sometimes even a dash of Chupacabra or Slap Ya Mama seasoning for an extra kick, these eggs never fail to impress.
What I love most about this recipe is its simplicity. You don’t need to be a pitmaster to achieve that perfect smoky flavor. With just a handful of ingredients and a bit of time, you can create a dish that’s both elegant and comforting. So, fire up your smoker and get ready to make these delicious Smoked Deviled Eggs. They’re sure to become a favorite in your household, just as they have in mine.
How to Make Smoked Deviled Eggs
Ingredients
- 7 large eggs (hard boiled and peeled)
- 3 tbsp mayonnaise
- 4 tbsp bacon (cooked and crumbled, jalapeno bacon works great)
- 3 tsp chives (diced)
- 1 tsp apple cider vinegar
- 1 tsp brown mustard
- salt and pepper to taste
- smoked paprika (to sprinkle on top)
- Chupacabra or Slap Ya Mama seasoning (optional, for extra spice)
Directions
Boil the eggs and peel them once cooled.
Preheat your smoker to 180°F and let it warm up for about 15 minutes.
Place the peeled hard boiled eggs directly on the smoker rack and smoke for around 30 minutes.
Remove the eggs from the smoker and let them cool.
Cut the eggs in half lengthwise and carefully take out the yolks, setting the whites aside.
Put the yolks in a Ziploc or piping bag. Add mayonnaise, chives, vinegar, brown mustard, salt, and pepper to the bag.
Seal the bag and mash the contents together with your hands until well mixed.
Snip off a corner of the bag and pipe the yolk mixture into the egg white halves.
Top with crumbled bacon, a sprinkle of smoked paprika, and Chupacabra or Slap Ya Mama seasoning if desired.
Chill the eggs until you’re ready to serve them. Enjoy!
FAQs:
How long should I smoke the eggs for the best flavor?
You should smoke the eggs for about 30 minutes at 180°F. This duration allows the eggs to absorb a sufficient amount of smoky flavor without overcooking them.
What type of smoker should I use for smoking the eggs?
Any type of smoker can be used, whether it’s an electric, charcoal, or pellet smoker. The key is to maintain a steady temperature of 180°F throughout the smoking process.
Can I prepare the filling in advance?
Yes, you can prepare the filling in advance. However, it’s best to store it in a sealed container in the refrigerator and pipe it into the egg whites just before serving to maintain freshness.
What can I use as a substitute for bacon?
If you prefer a different topping, you can use smoked salmon, diced ham, or even a vegetarian option like roasted red peppers. These alternatives will still provide a tasty complement to the deviled eggs.
Is there a way to make these deviled eggs spicier?
To make the deviled eggs spicier, you can add a bit of hot sauce to the yolk mixture or use a spicier seasoning like Chupacabra or Slap Ya Mama on top. Additionally, including finely diced jalapenos in the filling will add an extra kick.
Smoked Deviled Eggs
Ingredients
- 7 large eggs hard boiled and peeled
- 3 tbsp mayonnaise
- 4 tbsp bacon cooked and crumbled, jalapeno bacon works great
- 3 tsp chives diced
- 1 tsp apple cider vinegar
- 1 tsp brown mustard
- salt and pepper to taste
- smoked paprika to sprinkle on top
- Chupacabra or Slap Ya Mama seasoning optional, for extra spice
Instructions
- Boil the eggs and peel them once cooled.
- Preheat your smoker to 180°F and let it warm up for about 15 minutes.
- Place the peeled hard boiled eggs directly on the smoker rack and smoke for around 30 minutes.
- Remove the eggs from the smoker and let them cool.
- Cut the eggs in half lengthwise and carefully take out the yolks, setting the whites aside.
- Put the yolks in a Ziploc or piping bag. Add mayonnaise, chives, vinegar, brown mustard, salt, and pepper to the bag.
- Seal the bag and mash the contents together with your hands until well mixed.
- Snip off a corner of the bag and pipe the yolk mixture into the egg white halves.
- Top with crumbled bacon, a sprinkle of smoked paprika, and Chupacabra or Slap Ya Mama seasoning if desired.
- Chill the eggs until you're ready to serve them. Enjoy!
