How to Make Smoked Deviled Eggs

Learn everything you need to know about how to make smoked deviled eggs! 

Whether you've got a gas or charcoal grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt electric smoker, we've got you covered!

Like our smoked egg salad, smoked deviled eggs are delicious and actually really easy to make.

While conventional deviled eggs are a typical staple of almost every summer barbecue, smoked deviled eggs have a great smokey color and flavor that will definitely be a hit and have folks talking about this otherwise mundane side dish.

First, check out our complete recipe for How to Make Smoked Hard Boiled Eggs, and then come on back we'll show you how we make them deviled!

Jump to:

• Ingredients
• Preparing the Eggs
• BBQ Rubs
• Serving Suggestions
• Storage
• 📖 Recipe

Ingredients

Once you have your smoked hard boiled eggs (you did check out our smoked eggs recipe first right?), you can store them whole in the refrigerator a for up to a few days if needed before you turn them into smoked deviled eggs for your party.

Here's what you will need:

• Smoked Hard Boiled Eggs
• Mayonnaise
• Sweet Pickle Relish
• Yellow Mustard
• Table Salt
• Freshly ground black pepper
• Smoked paprika or your favorite BBQ rub

Preparing the Eggs

1. Cut the smoked eggs in half lengthwise. Scoop out the yolks into a bowl and mash with a fork until well blended.

2. Stir the mayonnaise, relish, mustard, salt and pepper into the bowl of yolks.

3. Fill the egg whites with the egg yolk mixture you now have.

4. Sprinkle filling with smoked paprika or your favorite BBQ rub. Cover and refrigerate until serving. They are best if consumed within 2 days.

Note: if you prefer a smoother filling, substitute 1-2 teaspoons pickle juice in place of the relish. Salt may need to be adjusted to taste.

BBQ Rubs

Now, since you went to all the trouble of smoking your deviled eggs for a big barbecue most likely, why not finish them with a great BBQ rub instead of the standard old paprika?

Two of our favorites are Blues Hog BBQ Rub and Three Little Pigs Kansas City Championship BBQ Seasoning.

Blues Hog is a little more sweet than salty and looks just like paprika but will give your smoked deviled eggs an extra hit of smoky BBQ goodness.

Three Little Pigs is a little more golden in color and has more savory spices of salt, garlic, and onion, so a little goes a long way, especially if you already salted your filling.

Our recommendation would be to go easy on the amount of salt in your filling so you can sprinkle with a BBQ rub at the end.

Or you can always mix it right into the filling instead!

Serving Suggestions

Smoked Deviled Eggs go great with almost any other barbecued food you can think of, whether its smoked pulled pork, chicken, beef brisket, turkey, or even that Smoked Easter Ham.

We are big fans of this cool deviled egg serving board, not only for a great presentation, but to help keep the smoked deviled eggs from sliding around while carrying.

It also doubles as a fun charcuterie board on the other side!

Storage

Store your leftover Smoked Deviled Eggs in the refrigerator for up to 3 or 4 days.

Enjoy!

📖 Recipe