Smoked Deviled Eggs

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Smoked Deviled Eggs make for an amazing appetizer and pack a mouthful of flavor. Make hard (or soft) boiled eggs in advance and finish on the smoker for an amazing smoky twist on a classic recipe.

A platter full of smoked deviled eggs with mixed toppings
Use the same filling but different toppings for a great Deviled Egg Bar.

For this recipe we have a variety of options to garnish your smoked deviled eggs with that are sure to impress your BBQ loving guests.

When looking for an easy appetizer to make in advance of any holiday party or gathering, we have found that smoked deviled eggs is always a crowd favorite. Not only can they be prepared in advance, but the reaction received from those enjoying this treat is always a wow. And there are a few classic flavor profiles we enjoy in our deviled eggs.

  • Something Pickled – We just love getting some type of pickled element (both in the filling and topping). And in this recipe we are using pepperoncini and its juice for a crisp flavor and topping with a red spicy pickled pepper.
  • Something with Crunch – Instead of celery or shallots, we are adding crunch with bacon. That may seem obvious, but we add the bacon as a topping.
  • Texture – To avoid overly runny filling, we balance the use of some mayonnaise and other ingredients (such as mustard) to keep the filling both dense and creamy without a dominant mayo flavor.
Deviled Eggs topped with brisket and Mama Lil's peppers on a slate platter


Here is what to grab for these smoked deviled eggs. This combination of flavor is acidic, with the texture and bite you want.

  • Eggs – Large eggs work the best. We are fortunate to use farm fresh eggs from our chickens. But the thing to understand with farm fresh eggs is that they can be tough to peel the shells. It’s best to use older eggs if you want that smooth easy peel.
  • Mayo – Yes, we do have some mayo in this recipe, but it’s meant for the binding agent, versus being a predominant flavor.
  • Dijon Mustard – A little extra Dijon gives more of a creamy feel but with the flavor and bite we like.
  • Yellow Mustard – Yellow mustard helps with more of the acidic flavor we like and again takes the place of too much mayo.
  • Chipotle in Adobo – The sauce of chipotle is a great way to add heat and a slightly earthy and smoky flavor. You can also use your favorite hot sauce or sriracha.
  • Pepperoncini – To get more flavor and crunch we use finely diced pepperoncini and some of the pickling juice. This also adds a touch of heat.
  • Seasoning – We add salt, but any of your favorite grilling seasonings are great too.
  • Toppings – We love to add a few different toppings so we have a variety to choose from. Crispy bacon is our go to fast followed by pickled hot peppers. If you have leftover brisket, brisket burnt ends, or pork belly, they also make the perfect addition.


The most important part of a successful smoked deviled eggs recipe is making sure the eggs are boiled first and then smoked with the shells removed. Just make sure to not overcook them, as they will continue cooking in the smoker.

If you try to smoke the eggs still in the shell, they won’t get very smoky. The shells act as a protective agent, preventing much smoke from getting into the actual egg. We find trying to smoke or grill the eggs is not not worth while. It’s easier to make some soft (or hard) boiled eggs indoors (using your favorite method), then remove the shells for the next step.

So to reiterate, we’re making hard boiled eggs the classic way, then finishing them on the smoker after removing the shells. The two methods we use for hard boiled eggs are as follows:

How to Make Smoked Deviled Eggs

  1. Preheat Smoker: Preheat the smoker to the lowest temperature. Target 160 – 170 degrees Fahrenheit with your favorite fruit wood. Heavier woods like mesquite will make these very smoky. We are using our MAK Two-Star General which gets great range from low to high temperature.
  2. Remove the shells carefully from the hard boiled eggs and compost or discard the shells.
  3. Smoked Eggs: Smoke whole de-shelled eggs for 30 minutes. This will slowly continue to harden the yolk for the filling. Remove and let eggs come down in temperature. Eggs cooked on a smoker
  4. Prep Eggs: Using a sharp slicing knife, cut the eggs in half and gently remove the yolks from the egg halves with a small fork or spoon and place into the mixing bowl.
  5. Make the Filling: Using a fork or whisk, combine the yolk with the remaining filling ingredients and mix to combine.
  6. Fill Eggs: Add the filling into a large piping bag (a large baggie works too), cut a small hole and then pipe the filling back into the egg halves (about 1/2 a tablespoon filling per egg half). If no piping bag, then simply spoon the filling into each egg half.
  7. Garnish Eggs: Top with your favorite toppings and garnishes and serve.
A platter full of smoked deviled eggs topped with brisket, pickled peppers, and crispy bacon

How long to Smoke Eggs

We find 30 minutes is the sweet spot. If you are using a cold smoker you can go up to an hour. But smoking at 160-170 degrees F for 30 minutes, you still get a nice tender bite, with just enough smoke flavor. Any more than 60 minutes tends to result in rubbery egg whites (not a pleasant experience).

Note the smoked eggs will turn a mild yellow color from the smoker.

Toppings for Smoked Deviled Eggs

To make this a show stopping appetizer, add some of your favorite leftover smoked or grilled meats to the topping/garnish. If you have a group of people over, add three or four different variations of the toppings for their own appetizer plate.

Our favorite toppings include:

The examples below are topped with smoked brisket, red pickled peppers, and crispy bacon.

The variations are endless and can be very fun if you are plating these on a slate board. And don’t forget to garnish with some smoked paprika for color and flavor and some fresh chives.

Making Ahead

These can easily be made the day prior to any holiday or meal and stored in a large container. The day prior to eating, smoke the eggs, and make the filling and then store in a large plastic container or container made for devilled eggs. Then add the toppings the next day. We find these taste best eaten within 24 hours of being made.

Other Appetizer Ideas

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Deviled Eggs with mixed toppings
5 from 1 vote

Smoked Deviled Eggs Recipe

Recipe for Smoked Deviled Eggs. Smoke deviled eggs and add the perfect combination of crunch, pickle, and flavor. Plus creative topping ideas.
Prep: 30 minutes
Cook: 30 minutes
Making Filling: 10 minutes
Total: 1 hour 10 minutes
Servings: 24 Deviled Eggs


  • 12 large hard boiled eggs, cooked and peeled


  • ¼ cup mayonnaise
  • 1 ½ tablespoons finely diced pepperoncini, (about 4 medium sized peppers)
  • 1 tablespoon chipotle in adobo sauce (the sauce only)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons yellow mustard
  • ¼ teaspoon juice from pepperoncini jar
  • teaspoon salt (can also use favorite dry rub)


  • 3 slices cooked crispy bacon, diced, (will be enough for all 24 eggs)
  • 2 tablespoons hot pickled peppers, diced
  • 1 teaspoon smoked paprika
  • chives

Additional Topping Ideas: Leftover Smoked Meats

  • Pork Belly Burnt Ends
  • Smoked Brisket
  • Pulled Pork
  • Smoked Salmon


  • Preheat the Smoker: Preheat to the lowest temperature, targeting 160 – 170 degrees Fahrenheit.
  • Smoke Eggs: Place cooked and peeled eggs directly on the smoker for 30 minutes. Remove and let cool.
  • Prep Eggs: Using a sharp knife, slice each egg in half, lengthwise, and then gently remove the yolks from the egg halves with a small fork or spoon and place the yolks into a mixing bowl.
  • Make the Filling: Using a fork, mash up the yolks. Then add remaining filling ingredients (mayonaise, pepperoncini, chipotle in adobo sauce, mustards, salt or dry rub). Add more Dijon mustard or mayo to get to your desired creamy consistency.
  • Fill Eggs: Add the filling into a large piping bag, cut a small hole in the tip, and then pipe the filling back into the egg halves (about 1/2 a tablespoon filling per egg). If no piping bag, then sppon the filling to the egg half.
  • Garnish: Top with your favorite meaty garnish and a sprinkle of smoked paprika.


If you prefer steaming your eggs prior to smoking, try this method from Thermoworks.


Calories: 69kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 215mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 30 minutes
Cook Time: 30 minutes
Making Filling: 10 minutes
Total Time: 1 hour 10 minutes
Course: Appetizer
Cuisine: American, Appetizers, bbq, holiday appetizer
Servings: 24 Deviled Eggs
Calories: 69
Keyword: deviled eggs, how to make smoked deviled eggs, smoked deviled eggs, smoked deviled eggs recipe
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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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