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Deviled Smoked Eggs

Grilled and smoked eggs are popular around the world. Learn why when you taste this unique and delicious recipe.

Updated December 06, 2018

Cookbook

PROJECT SMOKE

Published by Workman Publishing Co.

This image courtesy of Matthew Benson

Editor's Note: You've heard of deviled eggs, but what about Deviled Smoked Eggs? In this delightful twist on the beloved potluck staple, hard boiled eggs are smoked and crowned with an assortment of toppings. If you'd like to up the ante at your next potluck, picnic, or other casual get-together, then you will want to include this recipe for deviled smoked eggs in your repertoire. Although you can make these eggs in advance of your next soiree, the recipe's author notes the eggs can be stored in the refrigerator for up to three days. You'll find this will quickly become one of your go-to potluck recipes!

Eggs may be late-comers to America’s barbecue repertory. But elsewhere on the world’s barbecue trail, grilled and smoked eggs are common currency. Cambodians grill cilantro- and chili-stuffed eggs on bamboo skewers over charcoal braziers. The chef at the Auberge Shulamit in Rosh Pina, Israel, smokes eggs to make the most remarkable egg salad you’ll ever taste, served on, what else, grilled bread. Smoke takes the commonplace egg in gustatory directions you’ve never dreamed of. Hard-boiled egg? Okay. Smoked hard-boiled egg? Inspired.

These may be the most flavorful deviled eggs you will ever experience—thanks to an invigorating blast of wood smoke. For even more flavor, top them with bacon, brisket, or smoked seafood.

Makes24 halves

Cooking MethodSmoking

CostInexpensive

Recipe CourseAppetizer

EquipmentSmoker

Ingredients

  • 12 large eggs, preferably organic
  • Vegetable oil, for oiling the wire rack or grate
  • 1/3 cup mayonnaise (preferably Hellmann’s or Best Foods), or to taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sriracha, Tabasco sauce, or other favorite hot sauce, or to taste
  • 1 teaspoon Worcestershire sauce
  • Optional Toppings: chopped chives, spanish smoked paprika (pimentón), regular or smoked salmon caviar, fried bacon slivers, finely shredded smoked beef brisket or pulled pork

Instructions

To Smoke the Eggs

  1. To hard-cook the eggs, place them in a large saucepan with cold water to cover by 3 inches. Bring to a boil over high heat, then reduce the heat and simmer the eggs for 11 minutes (a few minutes longer if you live at a high altitude). Drain the eggs and fill the pan with cold water. Cool the eggs in the pan until they’re easy to handle but still warm. Peel the eggs. (It’s easier to peel them while they’re still warm.) Return the eggs to the cold water to cool completely, then drain well and blot dry with paper towels. The eggs can be cooked and peeled up to 48 hours ahead, stored in a container covered with plastic wrap, and refrigerated.

  2. Set up your smoker following the manufacturer’s directions and preheat to 225 degrees F. Add the wood as specified by the manufacturer.

  3. Place the eggs on a lightly oiled wire rack placed over an aluminum foil pan filled with ice (the eggs should not touch the ice). Place in the smoker, and smoke the eggs until bronzed with smoke, 15 to 20 minutes. Let cool to room temperature. Store, covered, in the refrigerator for up to 3 days. Eat as you would hard-cooked eggs or use to make deviled eggs or egg salad. 

  4. If you’d like to cold-smoke the eggs, you’ll need enough fuel for 1½ hours of smoking time. Preheat the cold smoker to 100 degrees F or less. Place the eggs in the smoker and smoke until they’re bronzed in color, 1 to 1 1/2 hours.

Deviled Smoked Eggs

  1. Cut the eggs in half lengthwise. Cut a thin slice off the bottom of each half so it won’t wobble. Pop out the yolks and place them and the egg white trimmings in a food processor. (Alternatively, you can mash the yolk mixture with a fork.) 

  2. Add the mayonnaise, mustard, sriracha, and Worcestershire sauce, and process to a thick puree. For a creamier filling, add more mayo. 

  3. Spoon the mixture back into the egg white halves or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off. Top the eggs, if desired, with a sprinkling of chives and/or smoked paprika, or a dollop of salmon caviar, bacon, or shredded brisket or pork. Refrigerate in a covered container or loosely covered with plastic wrap until serving.

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