Smoked Deviled Eggs
These smoked deviled eggs elevate the classic appetizer with a gentle smoky flavor that will wow your guests. The smoking process is simpler than you think, requiring no special equipment while creating an impressive upgrade to traditional deviled eggs. Perfect for beginners and experienced cooks alike!
Ingredients
- 12 large eggs
- 2 cups wood chips (apple or cherry recommended)
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tsp white vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika, plus more for garnish
- ⅛ tsp garlic powder
- 2 tbsp finely chopped chives (optional, for garnish)
Instructions
- Hard boil eggs: Place eggs in a pot, cover with cold water by 1 inch. Bring to boil, remove from heat, cover, and let stand 12 minutes. Transfer to ice bath for 15 minutes, then peel.
- Prepare smoker: Set up smoker or makeshift version using a deep pot with wood chips at bottom. Heat until chips begin to smoke.
- Smoke eggs: Place peeled eggs on rack in smoker for 20-30 minutes until they develop a light golden color.
- Prepare filling: Cut smoked eggs in half lengthwise. Remove yolks to a bowl and arrange whites on a serving platter. Mash yolks with fork, then add mayonnaise, sour cream, mustard, vinegar, salt, pepper, paprika, and garlic powder. Mix until smooth.
- Fill eggs: Transfer yolk mixture to piping bag or zip-top bag with corner snipped. Pipe filling into egg white halves.
- Garnish and serve: Sprinkle with additional paprika and chopped chives. Refrigerate smoked deviled eggs for at least 30 minutes before serving.