Smoked Deviled Eggs
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!
Servings: 24 deviled egg halves
Equipment
- 1 gallon size zip top bag
Ingredients
- 12 large eggs
- 4 oz cream cheese
- 6 tablespoons mayonnaise
- 3 tablespoons sweet relish
- 1 tablespoon dijon mustard or substitute yellow mustard
- 2-3 tablespoons diced pickled jalapeños optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chives or paprika for garnish
Instructions
- Preheat pellet grill or smoker to 250℉ with your choice of wood or pellets.
- Place the block of cream cheese on an aluminum foil-lined sheet tray. Place the eggs directly on the grill grates, spaced out a bit. Place the tray of cream cheese on the grill as well. Smoke the cream cheese at 250℉ for 1 hour on the pellet grill or smoker, alongside the whole eggs.
- After 1 hour, transfer the smoked eggs immediately to a large bowl of ice water. Chill for 10 minutes, then peel. Remove the cream cheese from the grill.
- After peeling the eggs, cut in half lengthwise. Scoop out the yolks into a large mixing bowl. Place the halved eggs cut side up on a sheet tray to prep for filling.
- Add the smoked cream cheese to the bowl with the hard smoked egg yolks. Add mayonnaise, dijon mustard, relish, salt, pepper, and optional jalapeños. Mix together until smooth and well-combined. *For best results and creamy filling, use a hand mixer on low speed to mix.
- Transfer the deviled egg filling to a gallon size zip top bag, squeezing it down so that the mixture is in one corner. Snip a small corner of the plastic bag to use as a piping bag. Neatly fill each egg white half with the yolk mixture.
- Garnish with paprika, diced chives, etc. and serve chilled.
Video
Notes
- How to make smoked eggs - Get the full recipe here: https://pelletsandpits.com/smoked-eggs/
- Optional jalapeños - We love adding 3-4 tablespoons of pickled diced jalapeños to our deviled egg mixture for extra heat. You can also add about 1 tablespoon of the juice from the jar of jalapeños for an extra kick.
- Garnishing smoked deviled eggs - Sprinkle on smoked paprika and/or finely diced chives for garnish. You may also garnish with a sliced pickled jalapeno or chopped cooked bacon.