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+ servings
Deviled Eggs with mixed toppings

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.
Course Appetizer
Cuisine American, Appetizers, bbq, holiday appetizer
Keyword deviled eggs, how to make smoked deviled eggs, smoked deviled eggs, smoked deviled eggs recipe
Prep Time 30 minutes
Cook Time 30 minutes
Making Filling 10 minutes
Total Time 1 hour 10 minutes
Servings 24 Deviled Eggs
Calories 69kcal
Cost $12.00


  • 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 ½ 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