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Smoked Deviled Eggs

15

30

Hickory

Kick off the festivities with this smokin’ starter. We give a crowd-pleasing appetizer the Traeger treatment to make it even better.

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  • 7 hard-boiled eggs, peeled

  • 3 Tablespoon Mayonnaise

  • 3 Teaspoon chopped fresh chives

  • 1 Teaspoon brown mustard

  • 1 Teaspoon apple cider vinegar

  • hot sauce

  • Kosher salt

  • Freshly ground black pepper

  • 2 Tablespoon cooked and crumbled bacon

  • Paprika, for garnish

  • 1

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

    180 ˚F

  • 2

    Place the hard-boiled eggs directly on the grill grates. Close the lid and smoke for 30 minutes. Remove the eggs from the grill and let cool.

    180 ˚F

    • 7 hard-boiled eggs, peeled

  • 3

    Slice the eggs lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, chives, mustard, vinegar, hot sauce, salt, and pepper and mash well with a fork until the filling is completely smooth. Transfer to a gallon-size zip-top bag and cut a hole in a corner of the bag to create a 1/2-inch opening
    • 3 Tablespoon Mayonnaise

    • 3 Teaspoon chopped fresh chives

    • 1 Teaspoon brown mustard

    • 1 Teaspoon apple cider vinegar

    • Dash hot sauce

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 4

    Pipe the yolk mixture into the egg whites. Chill in the refrigerator until ready to serve.
  • 5

    Garnish with the bacon and a dusting of paprika just before serving. Enjoy!
    • 2 Tablespoon cooked and crumbled bacon

    • Paprika, for garnish

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