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Smoked Deviled Eggs

15

30

Hickory

Kick off the festivities with this smokin’ starter. We give this 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

  • 1

    When ready to cook, set 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 cooked and peeled eggs directly on the grill grate and smoke eggs for 30 minutes.

    180 ˚F

    • 7 hard-boiled eggs, peeled

  • 3

    Remove from grill and allow eggs to cool. Slice the eggs lengthwise and scoop the egg yolks into a gallon zip top bag.
  • 4

    Add mayonnaise, chives, mustard, vinegar, hot sauce, salt, and pepper to the bag. Zip the bag closed and, using your hands, knead all the ingredients together until completely smooth.

    • 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

  • 5

    Squeeze the yolk mixture into one corner of the bag and cut a small part of the corner off. Pipe the yolk mixture into the hard boiled egg whites. Top the deviled eggs with crumbled bacon and paprika. Chill until ready to serve. Enjoy!

    • 2 Tablespoon cooked and crumbled bacon

    • As Needed paprika

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