Smoked Deviled Eggs: A Tasty Twist to a Classic Holiday Dish

By Robbie Thrift
Tray of smoked deviled eggs

Not sure what to do with all those leftover Easter eggs? Well, we have a twist on a holiday classic: smoked deviled eggs. If you are already a fan of deviled eggs and love barbecue, this alternative way of preparing your holiday eggs will sure get your guests talking.

Smoked Deviled Eggs


  • Eggs
  • Mayonnaise
  • Paprika
  • Relish (Optional)
  • Bacon Bits (Optional)


  • Pre-heat smoker to 225 F using smokehouse hardwood pellets.
  • Place eggs on smoker Note: for this recipe the eggs are cooked completely on the smoker, but you can split the process by first boiling the eggs before you finish cooking them on the smoker.
  • Turn eggs (1/4 turn) every 15 minutes for 2 hours (this will allow the eggs to get the same heat throughout)
  • At the 2 hour mark, pull eggs from smoker. Put them in an ice bath to stop cooking and allow them to cool.
  • Once cool, cut the eggs in half removing the yolks from the eggs and putting them into a bowl.
  • Take the removed yolks and mix with mayonnaise. Optional: for extra flavor add relish or bacon bits to the yolks as well to your liking
  • Once yoke mix is ready, reapply yolk mixture on to the eggs. Use a small amount of paprika to sprinkle on top of the eggs.
  • Refrigerate until serving.

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