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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.

Ingredients

7 Hard Boiled Eggs, cooked and peeled

3 Tbsp Mayonnaise

3 tsp Chives, diced

1 tsp Brown Mustard

1 tsp Apple Cider Vinegar

Dash of Hot Sauce

Salt and Pepper, to taste

2 Tbsp Bacon, crumbled

Paprika, for dusting

Preparation

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Place cooked and peeled eggs directly on the grill grate and smoke eggs for 30 minutes. Remove from 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 and cut a small part of the corner off. Pipe the yolk mixture into the hard boiled egg whites.

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

*Cook times will vary depending on set and ambient temperatures.

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