I found this idea in a great BBQ book by Jason Day and Aaron Chronister (BBQ Addicts), BBQ Makes Everything Better. Instead of boiling eggs, they can also be cooked, in the shell, on a smoker, allowing a bit of smoke to make it through the shell, but not so much that it’s overwhelming, so I thought I’d try this to make some deviled eggs.
I have to start this off with saying I generally do not like deviled eggs at all. My mom supposedly makes great deviled eggs, but I just don’t care for most of them. But, with the smoking of the eggs, I thought I’d try something different, and I put something together I really liked, to my complete surprise!
The eggs were on the smoker about 2 hours and 15 minutes at 225 F, then put into an ice bath to cool off quickly before being shelled. I used white eggs, but they came off the smoker very brown! The now-cooked eggs were split top to bottom, and the yolks were put into a bowl, with a bit of mayo and Dijon mustard added. I also added some Sriracha sauce, salt and pepper, and some chopped cream-cheese-filled smoke jalapeños.
I combined and smoothed out the mixture, then put it into a zip-closed bag. The idea was to squeeze the yolk mixture into the egg halves like using a pastry bag. I snipped must a small bit of a corner of the bottom of the plastic bag off, then squeezed the mixture into the eggs. The eggs then went into a plastic container and into the fridge. Once cooled, I added a bit of pimente d’espelette, and tried them out.
The result was that I found some deviled eggs that I really like a lot! I think the difference is that these were a bit spicy instead of sweet or sour. The jalapeños were a better addition for me than pickles or olives (and I typically love olives). Let me know if you have any other variations to try out that might be a nice change from the ordinary deviled egg.
- 6 raw, whole eggs
- ¼ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Sriracha sauce
- 1 tsp pimente d’espelette
- 1 cream cheese filled smoked jalapeño
- Salt and pepper to taste
- Prepare your smoker to cook at 225 degrees F with your choice of smoking wood (I prefer pecan).
- Place eggs on a pan on the smoker for approximately 2 hours and 15 minutes, then remove and place eggs in an ice bath to stop the cooking process.
- Shell the eggs, cut them in halves and add the yolks to a small mixing bowl.
- Add mayonnaise, mustard, Sriracha sauce and finely chopped jalapeño (with cream cheese) to the bowl. Mix this thoroughly until smooth and add salt and pepper to taste. Then add the mixture to a plastic bag with a zip closure. Cut the corner enough to pipe the mixture into the egg halves.
- Allow the deviled eggs to cool in the refrigerator. Sprinkle the pimente d’espelette on the eggs before serving.