How to make SMOKED Deviled Eggs on the BBQ

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

Boil eggs in a cast iron Dutch oven pan with water on a wood fire grill until hard-boiled.

Place boiled eggs in an ice bath to cool down.

Peel the eggs and keep the egg whites whole.

Put the egg yolks into a bag.

Add equal amounts of boiled egg yolks and mayonnaise into the bag.

Add 1 tablespoon of pitm chicken rub to the bag.

Chop 1/3 of a red chili pepper and add to the bag.

Chop a handful of pickled jalapenos and add to the bag.

Add grated Parmesan cheese to the bag.

Squeeze the bag to mix all ingredients into a stuffing.

Prepare the smoker by placing red glowing hot ambers and whiskey barrel wood chips in the cast iron Dutch oven.

Smoke the egg whites for about 20 minutes.

Fill the smoked egg whites with the stuffing by squeezing the bag.

Heat oil in a pan and add 3 cloves of garlic, 1 stick of cinnamon, and 2 tablespoons of chili flakes to infuse the oil.

Drizzle the infused chili oil over each egg.

Optionally, add more grated Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens