Delicious Smoked Deviled Eggs Recipe

Delicious Smoked Deviled Eggs Recipe

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Delicious Smoked Deviled Eggs Recipe
4.1 - 7 vote[s]

Deviled eggs are an iconic party and picnic offering. What I like most about them is that they can be eaten with your hands. Smoking whole hard-boiled eggs before deviling them elevates this casual finger food to another level. These are easy to prepare using a Masterbuilt Electric Smoker.

There are 2 recipes developed for this article. The first is a very classic recipe with mayonnaise, mustard, and pickle relish. The second is for eggs with bacon and sour cream. You really can make any style of deviled eggs. Here are a few ideas:

  • Sriracha Spiced Deviled Eggs
  • Creamy Avocado Deviled Eggs
  • Smoked Salmon Deviled Eggs
  • Caviar Topped Deviled Eggs
  • Tarragon Infused Deviled Eggs
  • Cheddar Cheese Deviled Eggs

Are Eggs Good for Us?

Eggs went through a period of a few decades where they got a bad rap by the American Heart Association as being fattening and high in cholesterol, contributing to heart disease. The dietary guidelines were revised and eggs were back on the menu in moderation. The AHA still advises an average, healthy adult should consume only up to 300 milligrams of cholesterol daily.

One large egg contains 213 milligrams of cholesterol. However, research has shown that high blood cholesterol levels are not necessarily from foods that contain cholesterol, but from foods that are high in saturated fats, and processed sugars.

Eggs are pretty much the perfect protein. One egg has only 75 calories with 7 grams of high-quality protein, 5 grams of total fat, and only 1.6 grams of saturated fat. Eggs are an excellent source of iron, carotenoids, vitamins, and minerals.

When shopping for eggs, look for pasture raised or free-range with no hormones or antibiotics administered and raised on non-GMO food sources. Chickens love to forage for insects, weeds, seeds, and a bit of sand or pebbles to help with digestion in the gizzard. Many commercial farmers feed their chickens a diet of corn and other mass produced grains that might have pesticides. These pesticides can make their way into the eggs. And, the living conditions are often too crowded for the hens to get proper exercise.

You may pay a little more for sustainably and humanely farmed and sourced chicken eggs. If you can swing it, the additional cost may be worth it in terms of taste and your well-being.

These recipes are for 6 eggs. Feel free to double all the ingredients for a dozen eggs.

Smoked Classic Deviled Eggs

Ingredients:

  • 6 large eggs
  • 1/4 cup good mayonnaise
  • 1-1/2 TBS sweet pickle relish
  • 1 tsp Dijon mustard
  • 1/4 to 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • Paprika for garnish
  • Water
  • Mild wood chips, such as adler or apple

Total time: 1 hourPrep time: 15 min – Cook time: 45 min – Serves: 4 people

Directions:

1. Place the eggs in a soup pot and cover completely + 1 inch with cold water. Put the pot over medium-high heat and bring the water to a boil. Turn off the heat and cover the pot with a well fitting lid. The eggs will continue to cook in the hot water for the next 10 to 12 minutes.

2. Prepare your smoker while the eggs are cooking. Take a rack out of the smoker. Fill the water bowl 1/2 way. Add the wood chips to the side tray. Heat up the smoker to between 200°F and 225°F with the top vent open.

3. Drain the water from the pot and run cold water over the eggs in the pot until they are cool enough to handle. Peel the eggs and return them to the cool water until finished peeling. Drain the eggs completely.

4. Lightly oil the rack and return it to the smoker. Place the eggs in the spaces between the metal grate sections so they don’t roll around. Smoke for approximately 25 to 35 minutes until a light bronze color.

5. Cut the hard boiled eggs in half lengthwise. Carefully scoop out the yellow yolks with a spoon, placing them in a mixing bowl. Add the mayonnaise, relish, mustard, salt, and pepper. Stir well to combine until smooth in texture.

6. Fill the cavities of the egg whites with the yolk mixture, achieving some height above the whites. A piping bag can assist with this task. Place the filled egg halves on a platter and chill them in the refrigerator until cool or cold. Sprinkle the tops with paprika just before serving.

7. Serve with cocktail napkins on the side.

Smoked Deviled Eggs with Bacon and Sour Cream

Ingredients:

  • 6 large eggs
  • 3 TBS sour cream or Greek yogurt
  • 1 TBS mayonnaise
  • 1 tsp bacon fat, reserved from cooking the bacon
  • 1/2 tsp freshly ground black pepper
  • 3 strips bacon, cooked and crumbled
  • 2 TBS chopped chives
  • Coarse sea salt for topping
  • Water
  • Mild wood chips, such as adler or apple

Total time: 1 hour 12 minPrep time: 15 min – Cook time: 45 min + 12 minutes for cooking the bacon – Serves: 4 people

Directions:

1. Place the eggs in a soup pot and cover completely + 1 inch with cold water. Put the pot over medium-high heat and bring the water to a boil. Turn off the heat and cover the pot with a well fitting lid. The eggs will continue to cook in the hot water for the next 10 to 12 minutes.

2. Prepare your smoker while the eggs are cooking. Take a rack out of the smoker. Fill the water bowl 1/2 way. Add the wood chips to the side tray. Heat up the smoker to between 200°F and 225°F with the top vent open.

3. Drain the water from the pot and run cold water over the eggs in the pot until they are cool enough to handle. Peel the eggs and return them to the cool water until finished peeling. Drain the eggs completely.

4. Lightly oil the rack and return it to the smoker. Place the eggs in the spaces between the metal grate sections so they don’t roll around. Smoke for approximately 25 to 35 minutes until a light bronze color.

5. Cut the hard boiled eggs in half lengthwise. Carefully scoop out the yellow yolks with a spoon, placing them in a mixing bowl. Add the sour cream or yogurt, mayonnaise, reserved bacon fat, and pepper. Stir well to combine until smooth in texture. Fold in 1/2 of the crumbled bacon and 1/2 of the chives.

6. Fill the cavities of the egg whites with the yolk mixture, achieving some height above the whites. Place the filled egg halves on a platter and chill them in the refrigerator until cool or cold. Right before serving, top the eggs with a little coarse salt, the remaining bacon crumbles, and the remaining chives.

7. Serve with cocktail napkins on the side.



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