Smoked Deviled eggs

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika provides color without the smokiness

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is more accessible and less expensive

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions provide a similar flavor profile at a lower cost

Check the freshness of the eggs by placing them in a bowl of water: if they sink and lay on their side, they are fresh; if they sink but stand upright, they are still good; if they float, they are questionable.

Prepare the smoker by setting it to 200 degrees Fahrenheit.

Place the eggs directly on the smoker grill without boiling them first.

Smoke the eggs at 200 degrees for 2 hours without flipping or turning them.

After 2 hours, remove the eggs from the smoker and place them in an ice bath for about 10 minutes.

Peel the smoked eggs and cut them in half, placing the yolks in a bowl.

For the filling, mix 2 tablespoons of Duke's mayonnaise with 2 teaspoons of mustard, adjusting to taste.

Add cooked bacon to the yolk mixture, using Hormel pre-made bacon or fresh cooked bacon as preferred.

Add about a teaspoon of Mount Olive relish to the mixture.

Mix all the ingredients together until well combined and fill the egg whites with the yolk mixture.

Top each filled egg with a slice of jalapeno.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens