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Appetizer / Smoked Deviled Eggs: The Ultimate Guide to Deliciously Smoky Appetizers

Smoked Deviled Eggs: The Ultimate Guide to Deliciously Smoky Appetizers

June 30, 2025 by JannaAppetizer

Smoked deviled eggs are about to become your new favorite appetizer! Forget everything you thought you knew about this classic dish because we’re taking it to a whole new level of smoky deliciousness. Imagine the creamy, tangy filling of a traditional deviled egg, but infused with a rich, smoky flavor that will have everyone begging for more.

Deviled eggs themselves have a surprisingly long and fascinating history, dating back to ancient Rome where boiled eggs were seasoned with spices and oils. Over the centuries, they evolved into the beloved dish we know today, gracing picnic tables and holiday spreads across the globe. But the addition of smoke? That’s where the magic truly happens.

People adore deviled eggs for their simplicity, portability, and satisfying combination of textures and flavors. The smooth, creamy yolk filling, often brightened with mustard and a touch of vinegar, offers a delightful contrast to the firm egg white. Now, add a layer of smoky depth, and you’ve got a truly irresistible treat. These smoked deviled eggs are perfect for parties, potlucks, or even just a special snack. The smoky flavor elevates them from a simple appetizer to a gourmet experience. Get ready to impress your friends and family with this unique and flavorful twist on a classic!

Smoked deviled eggs this Recipe

Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika, plus more for garnish
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh chives, for garnish
  • 4 slices bacon, cooked crispy and crumbled (optional)
  • Wood chips for smoking (hickory, apple, or pecan recommended)

Smoking the Eggs:

  1. Prepare the Smoker: Get your smoker ready! I like to use a charcoal smoker, but you can use an electric or gas smoker too. Aim for a temperature of around 225-250°F (107-121°C). This lower temperature will gently infuse the eggs with smoky flavor without overcooking them.
  2. Soak the Wood Chips: Soak your wood chips in water for at least 30 minutes before adding them to the smoker. This will help them smolder and produce more smoke. I usually use hickory for a classic smoky flavor, but apple or pecan wood are also fantastic choices.
  3. Hard-Boil the Eggs: While the smoker is heating up, place the eggs in a large saucepan and cover them with cold water. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs sit for 12 minutes. This will ensure perfectly hard-boiled eggs with no green ring around the yolk.
  4. Cool the Eggs: After 12 minutes, immediately drain the hot water and rinse the eggs under cold running water until they are cool enough to handle. This stops the cooking process and makes them easier to peel. You can even add ice to the water to speed up the cooling.
  5. Peel the Eggs: Gently tap each egg all over to crack the shell. Start peeling from the larger end, where there’s usually an air pocket. Rinse the eggs under cold water as you peel to help remove any stubborn shell fragments.
  6. Smoke the Eggs: Place the peeled eggs directly on the smoker grate, making sure they are not touching each other. Close the smoker lid and let them smoke for 2-3 hours, depending on how smoky you want them. I usually aim for 2.5 hours for a good balance of smoke flavor. Keep an eye on the smoker temperature and add more wood chips as needed to maintain a consistent smoke.
  7. Cool Again: Remove the smoked eggs from the smoker and place them in an ice bath to cool completely. This will help prevent them from becoming rubbery.

Preparing the Deviled Egg Filling:

  1. Halve the Eggs: Once the smoked eggs are completely cool, gently pat them dry with a paper towel. Using a sharp knife, carefully slice each egg in half lengthwise.
  2. Remove the Yolks: Gently scoop out the yolks from each egg half and place them in a medium-sized mixing bowl. Try to keep the egg whites intact, as they will be the “cups” for your deviled egg filling.
  3. Mash the Yolks: Use a fork or a potato masher to thoroughly mash the egg yolks until they are smooth and creamy. This will ensure a smooth and consistent filling.
  4. Add the Mayonnaise: Add the mayonnaise to the mashed yolks. Start with 1/2 cup and add more if needed to achieve your desired consistency. I like my deviled egg filling to be creamy but not too runny.
  5. Add the Mustards: Add the Dijon mustard and yellow mustard to the bowl. The Dijon mustard adds a tangy flavor, while the yellow mustard provides a classic deviled egg taste.
  6. Add the Apple Cider Vinegar: Add the apple cider vinegar to the mixture. This will add a touch of acidity that balances the richness of the yolks and mayonnaise.
  7. Add the Spices: Add the smoked paprika, garlic powder, and cayenne pepper (if using) to the bowl. The smoked paprika enhances the smoky flavor of the eggs, while the garlic powder adds a savory note. The cayenne pepper adds a touch of heat, but it’s optional if you prefer a milder flavor.
  8. Season with Salt and Pepper: Season the filling with salt and freshly ground black pepper to taste. Be sure to taste the filling and adjust the seasonings as needed.
  9. Mix Well: Use a fork or a whisk to thoroughly mix all the ingredients together until the filling is smooth, creamy, and well combined.

Assembling the Smoked Deviled Eggs:

  1. Fill the Egg Whites: There are a few ways to fill the egg whites. You can use a spoon to carefully scoop the filling into each egg white half. Alternatively, you can transfer the filling to a piping bag fitted with a decorative tip for a more elegant presentation. If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off.
  2. Garnish: Once the egg whites are filled, garnish them with a sprinkle of smoked paprika, finely chopped fresh chives, and crumbled crispy bacon (if using). The smoked paprika adds a pop of color and enhances the smoky flavor, while the chives add a fresh, herbaceous note. The crumbled bacon adds a salty, savory crunch.
  3. Chill (Optional): For the best flavor and texture, chill the assembled deviled eggs in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the filling to firm up slightly.
  4. Serve: Arrange the smoked deviled eggs on a serving platter and serve chilled. These are perfect as an appetizer for parties, potlucks, or any special occasion.

Tips and Variations:

  • Adjust the Smoke Level: If you prefer a more intense smoky flavor, you can smoke the eggs for a longer period of time, up to 4 hours. However, be careful not to oversmoke them, as they can become bitter.
  • Add Different Spices: Experiment with different spices to customize the flavor of your deviled eggs. Some other spices that would work well include onion powder, celery salt, and hot sauce.
  • Use Different Herbs: Instead of chives, you can use other fresh herbs such as dill, parsley, or cilantro to garnish the deviled eggs.
  • Add a Crunch: For added texture, you can add some finely chopped celery, pickles, or water chestnuts to the deviled egg filling.
  • Make it Spicy: If you like your deviled eggs with a kick, add a pinch of cayenne pepper or a few drops of hot sauce to the filling. You can also garnish them with sliced jalapeños.
  • Use Different Types of Mustard: Experiment with different types of mustard, such as stone-ground mustard or horseradish mustard, to add different flavor profiles to your deviled eggs.
  • Make it Ahead: You can prepare the smoked eggs and the deviled egg filling ahead of time and store them separately in the refrigerator. Assemble the deviled eggs just before serving.
  • Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions:
  • Serve as an appetizer at parties and gatherings.
  • Bring them to potlucks and picnics.
  • Enjoy them as a snack or light lunch.
  • Pair them with other smoked meats and cheeses for a delicious charcuterie board.
Why Smoke the Eggs?

Smoking the eggs adds a unique and delicious flavor that elevates them beyond ordinary deviled eggs. The smoky flavor permeates the entire egg, creating a depth of flavor that is simply irresistible. Plus, the smoking process adds a beautiful color to the egg whites, making them even more visually appealing. Once you try smoked deviled eggs, you’ll never go back to the regular kind!

Smoked deviled eggs

Conclusion:

Okay, friends, let’s be honest – you’ve probably made deviled eggs a million times. But I’m telling you, these smoked deviled eggs are a game-changer. The subtle smokiness elevates this classic appetizer to a whole new level of deliciousness. It’s that unexpected twist that will have everyone asking for your secret!

Why is this a must-try? Because it’s incredibly easy, surprisingly impressive, and undeniably delicious. We’re talking about minimal effort for maximum flavor impact. The smoking process adds a depth and complexity that you just can’t achieve with regular boiled eggs. It’s the perfect appetizer for your next barbecue, potluck, or even just a fancy snack for yourself (because you deserve it!).

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. For a spicier kick, try adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the yolk mixture. Want to add some texture? Sprinkle some crispy bacon bits or chopped chives on top. You could even get fancy and pipe the yolk mixture into the egg whites for a more elegant presentation.

Here are a few ideas to get you started:

Serving Suggestions:

  • Classic: Serve chilled as an appetizer or side dish.
  • BBQ Style: Pair with your favorite grilled meats and sides.
  • Party Platter: Arrange on a platter with other appetizers like cheese, crackers, and vegetables.
  • Elevated: Garnish with smoked paprika, microgreens, or a drizzle of truffle oil.

Variations:

  • Spicy: Add cayenne pepper, hot sauce, or chopped jalapeños to the yolk mixture.
  • Bacon Bliss: Mix in crispy bacon bits or top with crumbled bacon.
  • Herby: Add fresh herbs like dill, parsley, or chives to the yolk mixture.
  • Sweet & Savory: A touch of maple syrup in the yolk mixture adds a delightful sweetness.
  • Mediterranean: Incorporate sun-dried tomatoes, olives, and feta cheese.

The possibilities are truly endless! Don’t be afraid to experiment and find your perfect combination. The key is to have fun and enjoy the process.

I truly believe that once you try these smoked deviled eggs, you’ll never go back to the regular kind. They’re that good! So, what are you waiting for? Fire up your smoker, gather your ingredients, and get ready to impress your friends and family with this unforgettable appetizer.

I’m so excited for you to try this recipe! And I’m even more excited to hear about your experience. Did you make any variations? What did your guests think? Share your photos and stories in the comments below! I can’t wait to see what you create. Happy smoking and happy deviling! Let me know if you have any questions, and I’ll do my best to help. Now go forth and make some amazing smoked deviled eggs! You won’t regret it!


Smoked Deviled Eggs: The Ultimate Guide to Deliciously Smoky Appetizers

Smoky twist on classic deviled eggs! Hard-boiled eggs are smoked, then transformed into creamy, flavorful deviled eggs with a hint of spice, garnished with chives and bacon.

Prep Time30 minutes
Cook Time132 minutes
Total Time222 minutes
Category: Appetizer
Yield: 24 deviled egg halves
Save This Recipe

Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika, plus more for garnish
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh chives, for garnish
  • 4 slices bacon, cooked crispy and crumbled (optional)
  • Wood chips for smoking (hickory, apple, or pecan recommended)

Instructions

  1. Preheat your smoker to 225-250°F (107-121°C).
  2. Soak wood chips in water for at least 30 minutes.
  3. Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Remove from heat, cover, and let sit for 12 minutes.
  4. Drain hot water and rinse eggs under cold water until cool.
  5. Gently crack and peel the eggs under cold water.
  6. Place peeled eggs on the smoker grate, not touching. Smoke for 2-3 hours, maintaining a consistent smoke.
  7. Remove smoked eggs and place in an ice bath to cool completely.
  8. Pat the cooled eggs dry and slice in half lengthwise.
  9. Scoop out the yolks and place them in a medium bowl.
  10. Mash the yolks until smooth and creamy.
  11. Add mayonnaise to the yolks, starting with 1/2 cup, until desired consistency is reached.
  12. Add Dijon and yellow mustard to the bowl.
  13. Add apple cider vinegar to the mixture.
  14. Add smoked paprika, garlic powder, and cayenne pepper (if using) to the bowl.
  15. Season the filling with salt and pepper to taste.
  16. Mix all ingredients until smooth, creamy, and well combined.
  17. Spoon or pipe the filling into each egg white half.
  18. Sprinkle with smoked paprika, chives, and crumbled bacon (if using).
  19. Chill for at least 30 minutes before serving.
  20. Arrange on a platter and serve chilled.

Notes

  • Adjust Smoke Level: Smoke longer (up to 4 hours) for a more intense smoky flavor, but be careful not to oversmoke.
  • Spice Variations: Experiment with onion powder, celery salt, or hot sauce.
  • Herb Variations: Use dill, parsley, or cilantro instead of chives.
  • Add Crunch: Add finely chopped celery, pickles, or water chestnuts to the filling.
  • Make it Spicy: Add cayenne pepper or hot sauce to the filling, or garnish with sliced jalapeños.
  • Mustard Variations: Try stone-ground or horseradish mustard.
  • Make Ahead: Prepare smoked eggs and filling separately and assemble just before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

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