Smoked Deviled Eggs

This smoked deviled eggs recipe uses a Nordic Ware stovetop smoker, but you can use another brand or even an outdoor smoker and just modify a little.

I have never been a big fan of deviled eggs, but since discovering smoking eggs in the stovetop smoker, I am obsessed! You can’t eat just one!

Smoked Deviled Eggs (stovetop smoker recipe)

These smoked deviled eggs are so delicious, they will even win over people who don't like deviled eggs!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Appetizer
Keyword: eggs
Servings: 4

Equipment

  • Nordic Ware 365 stovetop smoker or other stovetop smoker

Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp vinegar based hot sauce like tabasco
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • paprika, or your favorite BBQ rub seasoning for garnish
  • 12 pickled jalapenos optional

Instructions

  • Place eggs in a single layer in a saucepan and cover with enough water so that there is about an inch of water above the eggs.
  • Heat on high until the water boils and then cover and turn off the heat. Let sit for 10-12 minutes.
  • Run the eggs under cool water until they are cool enough to handle.
  • Crack the eggs and carefully peel under cool running water.
  • Set up your stovetop smoker by placing about 1- 2 Tablespoons of wood chips in the center (I used apple wood).
  • Place down drip try covered in foil (there will most likely be absolutely nothing caught in it, but why risk it?)
  • Place the tray on top and spray with cooking spray.
  • Optional, but encouraged step- place a rack on top of the smoker tray and spray with cooking spray. I added a link to the one I use in the recipe notes. This step allows the eggs to smoke without having direct contact to the smoke, which will cause dark spots that end up kind of chewy. They definitely don't ruin the eggs, but I feel that this method is ideal.
  • Place the lid on the smoker and turn the heat up to medium.
  • Once you see smoke coming out of the vent, close it shut.
  • Smoke for about 30 minutes, keeping an eye on the thermometer (it will get hot very easily since the eggs are relatively insubstantial compared to most things you smoke).
  • Take the eggs out and let cool until they are cool enough to handle.
  • Slice the eggs lengthwise and remove the yolks and place in a medium bowl and the egg whites on a serving platter.
  • Mash the yolks and a fine crumble using a fork. Add mayonnaise, hot sauce, mustard, salt and pepper and mix well.
  • Spoon the egg yolk mixture into the egg whites. Sprinkle with paprika or your favorite BBQ rub seasoning and add a sliced pickled jalapeno if you'd like.
  • Enjoy!

Notes

I use a Nordic Ware 365 Kettle smoker as my stovetop smoker, but other brands would work. You just have to modify according to the directions for your equipment.
I described using a rack in my recipe, below this recipe is an explanation of the set-up. 

For this recipe, you have to hard boil the eggs first and peel them before you smoke them. You may be wondering if you could just cook them in the smoker in their shells. Yes, you could do that, but you would still have to smoke them again once you peel them. This would take much longer than if you just hard boiled them first so that’s why I chose that method.

I described using a rack in the smoker. This is the rack I use. It fits perfectly in the Nordic Ware 365 Kettle Smoker, but it is not made by Nordic Ware. It just happens to work very well with it. If you have a Nordic Ware stovetop smoker, I highly recommend spending the $10 to get the rack because it makes it so that you can smoke more stuff at the same time. I have also set chicken breasts on top while I had more on the bottom so I could make a huge batch of smoked chicken salad.

The main reason for using the rack, is because when the eggs are directly over the tray that has the holes where the smoke goes, it ends up looking like this

The first time I did this, the spot was very tough and chewy. The second time I tried it (pictured above), it was discolored but not tough and chewy. Using the tray and having it not directly on top of the smoke leaves less of a mark and no chewiness.

You will end up with a very faint, small grid from the tray, but the texture is still soft. When you slice the smoked eggs, make sure you have that grid or spot situated on the bottom so that the egg half with that on it is face down.

These smoked deviled eggs are so good! The filling is very simple because the smoke flavor is really the star of these eggs! It doesn’t need a lot of dressing up! I did add pickles jalapenos to mine, but yo don’t have to do that.

Give them a try! I promise you will love them!

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