• Smoked Deviled Eggs
 
  • Smoked Deviled Eggs
 

Smoked Deviled Eggs

4.9
4.95Smoked Deviled Eggs
|
  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodHickory

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 Hot Sauce
  • Salt and Pepper, to taste
  • 2 Tbsp Bacon, crumbled
  • Paprika, for dusting
  • 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

Preparation

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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  • Difficulty2/5
  • Prep time15 mins
  • Cook time30 mins
  • Serves4 - 6
  • HardwoodHickory