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Roasted Jalapeño Cheddar Deviled Eggs

Roasted Jalapeño Cheddar Deviled Eggs

By Traeger Kitchen

Don’t wait until Easter for deviled eggs, these spicy roasted jalapeno deviled eggs are a great appetizer for a family party or while watching the game.

Prep Time

10 Minutes

Cook Time

30 Minutes




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Units of Measurement:
7 hard cooked eggs, peeled
3 Tablespoon Mayonnaise
1 Teaspoon brown mustard
1 Teaspoon apple cider vinegar
To Taste hot sauce
1 jalapeño, roasted, seeded, and finely diced
To Taste Salt
To Taste Pepper
1/2 Cup sharp cheddar cheese, finely shredded
Paprika, as needed, for serving


  • 1

    When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

    Place the eggs directly on the grill grates. Close the lid and smoke for 30 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

    • 7  hard cooked eggs, peeled

  • 3

    Remove the eggs from the grill and allow the eggs to cool.

  • 4

    Slice the eggs lengthwise and scoop the egg yolks directly into a large resealable bag.

  • 5

    Add the mayonnaise, mustard, vinegar, hot sauce, roasted jalapeños and salt, and pepper to the bag. Zip the bag closed. Using your hands, knead all of the ingredients together in the bag until completely smooth.

    • 3 Tablespoon Mayonnaise

    • 1 Teaspoon brown mustard

    • 1 Teaspoon apple cider vinegar

    • To Taste hot sauce

    • 1  jalapeño, roasted, seeded, and finely diced

    • To Taste Salt

    • To Taste Pepper

  • 6

    Squeeze the yolk mixture into one corner of the bag and then cut the corner off. Pipe the yolk mixture into the egg whites. Sprinkle with the finely shredded cheddar cheese and paprika, if desired. Keep refrigerated until ready to serve. Enjoy!

    • 1/2 Cup sharp cheddar cheese, finely shredded

    •  Paprika, as needed, for serving

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