Smoked Deviled Eggs Recipe | BBQ Twist on a Classic Favorite

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is leaner and lower in calories.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar.

Preheat the Yoder smoker to 350°F using cherry pellets.

Place 12 raw eggs directly onto the second shelf of the smoker.

Smoke the eggs for 25 minutes.

Remove the eggs from the smoker and plunge them into an ice water bath for 15-20 minutes to stop the cooking process.

Cook bacon until crispy, then remove and set aside, shutting off the grill to cool down.

Peel the cooled eggs and return them to the smoker with a smoke tube for cold smoking.

Light the smoke tube and allow it to burn briefly before blowing it out to produce smoke.

Place the whole eggs back in the smoker and allow them to soak up smoke for 45 minutes.

Cut the smoked eggs in half and transfer the yolks to a Ziploc bag.

Add 3 tablespoons of mayonnaise, a little more than 1 tablespoon of pickled jalapeno mustard, and diced bacon to the yolks in the bag.

Seal the bag and mix until the filling is well combined.

Snip off a corner of the bag and pipe the yolk mixture back into the egg whites.

Garnish with a piece of bacon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens