BBQ Smoked Deviled Eggs on a Pit Boss Pro 1100 Pellet Grill Smoker

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.

Boil 12 extra large eggs in a pot of water, ensuring they are fully submerged.

Once boiling, set a timer for 13 minutes.

After 13 minutes, remove the eggs from the heat and rinse them in the sink with cold water to cool them down quickly.

Pour ice water over the eggs and let them chill for 15-20 minutes before peeling.

Peel the eggs under running water in the sink.

Split the eggs lengthwise and drop the yolks into a bowl.

Smoke the egg whites in a smoker set to 175°F for about 30 to 45 minutes.

In a bowl, add Miracle Whip (or mayonnaise), spicy brown mustard, and a splash of apple cider vinegar to the yolks.

Add garlic jalapeno rub and KC barbecue rub to the yolk mixture.

Mash the yolk mixture until smooth, adding diced pickled jalapeno peppers.

Fill a sandwich bag with the yolk mixture for easy piping into the egg whites.

Cook about half a pack of bacon until crispy (not shown on camera).

After smoking, place the egg whites in a deviled egg container.

Cut a corner off the sandwich bag and pipe the yolk filling into each egg white.

Top each egg with a piece of crispy bacon and a slice of pickled jalapeno, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens