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Smoked Deviled Eggs

Difficulty 2/5
Prep time 15 mins

Cook time 30 mins
Serves 4-6

Hardwood Hickory

Try out this smokin' twist on an Easter Sunday classic. These deviled eggs are smoked, loaded with a mustard, vinegar and hot sauce yolk mixture and topped with fresh chives for perfect taste and color.


7 Hard Boiled Eggs, cooked and peeled

3 Tbsp Mayonnaise

3 tsp Chives, diced

1 tsp Brown Mustard

1 tsp Apple Cider Vinegar

Dash Hot Sauce

Salt and Pepper, to taste

2 Tbsp Bacon, crumbled

Paprika, for dusting


When ready to cook, start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Keep the temperature on Smoke setting (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.

Place cooked and peeled eggs directly on the grill grate. Smoke eggs for 30 minutes. Remove from the grill and allow eggs to cool.

Slice the eggs lengthwise and scoop the egg yolks into a gallon zip top bag. Add mayonnaise, chives, mustard, vinegar, hot sauce, salt and pepper to the bag.

Zip the bag closed and, using your hands, knead all of the ingredients together until completely smooth.

Squeeze the yolk mixture into one corner of the bag; cut a small part of the corner off. Pipe the yolk mixture into the hard boiled egg whites.

Top deviled eggs with crumbled bacon and paprika. Chill until ready to serve. Enjoy!

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