Smoked Deviled Eggs on the Pellet Grill

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These smoked deviled eggs are perfectly hard-smoked on the pellet grill and then stuffed with the traditional creamy egg filling, but with one smoky twist… There’s smoked cream cheese mixed in! A fan-favorite smoked appetizer that will have your party guests coming back for seconds!

My wife considers herself a deviled egg connoisseur. From crawfish-stuffed Cajun deviled eggs to the traditional mayonnaise and relish-filled eggs, she loves them all!

So when I had the idea to try my hand at some smoked deviled eggs on the Traeger pellet grill recently, she was my biggest cheerleader. And she may or may not have eaten nine of the eggs herself!

What Makes Our Smoked Deviled Eggs Recipe Different

Two words – cream cheese! This recipe is based on my cousin’s deviled egg recipe. When I called her to find out how to make them, I was shocked to learn that she includes cream cheese in her mixture. And since I knew that I was smoking the whole eggs instead of boiling, I decided to smoke the block of cream cheese on the smoker at the same time.

Many deviled eggs recipes call for you to discard a few of the boiled egg whites, because there isn’t quite enough filling to stuff all of the egg halves full. But by adding some cream cheese to the mixture, you get more filling without having to sacrifice any servings.

Plus, the cream cheese has a texture that’s very similar to the mashed egg yolks, and it adds a nice subtle flavor to the deviled eggs. And since my cousin Amy makes the absolute best deviled eggs, I didn’t question her!

Ingredients for Smoked Deviled Eggs

The ingredients needed for making deviled eggs on the smoker are the same as the hard-boiled, stovetop deviled eggs. Here’s a look at the ingredients list, brief notes, and substitution ideas to make this recipe your own.

• A dozen eggs – The smoking times and measurements are based on large eggs.
• Half a block of cream cheese
• Mayonnaise – Full fat is best. Use your favorite brand.
• Dijon mustard – We personally prefer the spiciness of Grey Pupon dijon mustard, but any dijon brand or even yellow mustard will work.
• Pickled jalapeños – These are optional for a spicy kick! You can also add about 1 tablespoon of the juice from the jar of jalapeños for extra spice.
• Salt and pepper
• Relish – We used sweet relish, but dill relish works also.
• Paprika, chives, or chopped cooked bacon – Choose your favorite deviled eggs garnish, or use a combination of the three.

Smoking the Eggs

Making smoked deviled eggs starts off with giving your whole eggs a smoke bath on the grill. Smoking eggs on the pellet grill is incredibly easy and, dare I say, foolproof. You just heat up the grill, place the eggs directly on the grill grates, and set a timer.

After about 90 minutes, you’ll have perfectly hard-smoked eggs with a hint of beautiful tan-brown color from the grill. I’ve got a full tutorial on how to make smoked eggs here.

How to Make Smoked Deviled Eggs

This deviled eggs recipe is so easy to make on the pellet grill or smoker. Heat your grill to 250°F, then follow these instructions:

Step 1: Smoke the eggs and cream cheese. Place the eggs directly onto the grill, leaving space between each one. Smoke them for approximately 1.5 to 2 hours. During this time, place the cream cheese on the grill as well and let it smoke for an hour before wrapping it up with plastic wrap to rest.

Step 2: Transfer the smoked eggs to an ice bath. After smoking, transfer the eggs to an ice bath. Allow the eggs to chill for 20-25 minutes to stop the cooking process and make them much easier to peel.

Step 3: Peel and halve the smoked eggs. Peel the eggs and then cut each in half lengthwise. Remove the yolks, and transfer them to a large mixing bowl. *As I’m cutting the eggs and taking the yolks out, I like to place the finished egg halves on a sheet tray face-up so that they’re ready to fill. Saves a few minutes versus going back to rearrange them.

Step 4: Make the mayo-based mixture for the deviled eggs. Combine the yolks with the smoked cream cheese, mayonnaise, Dijon mustard, relish, and any additional seasonings or jalapeños you prefer. Mix until smooth and well-combined.

*TIP – For the smoothest and creamiest deviled egg filling, use a hand mixer on low speed to mix the yolk and mayo mixture.

Step 5: Fill the smoked deviled eggs. Using any method of your choice (piping bag, spoon, or Ziploc bag with the corner snipped off), neatly fill each egg white half with the yolk mixture.

Step 6: Garnish and serve. Sprinkle on some paprika (or smoked paprika if you have it) and some diced chives. Other garnish options include chopped bacon or a slice of pickled jalapeno.

Can I prepare these ahead of time?

Yes, the eggs can be smoked and the filling prepared a day in advance. Fill the eggs closer to serving time for the best texture and presentation.

What’s the easiest way to fill deviled eggs?

After making thousands of deviled eggs, the easiest method with the least amount of clean-up is to use a gallon-sized zip top bag.

To make it easier to fill, place the bag in a tall cup and fold the top of the bag over and around the rim of the cup (see the photo above). Make sure that one of the bottom corners of the bag is in the very bottom of the cup, then use a spatula to scrape the egg filling from the bowl and into the bag.

When all of the creamy filling is inside, remove the bag and then squeeze the deviled egg filling to the corner. Use a pair of scissors to snip off the corner of the bag. The rest of the process is very similar to using a piping bag.

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