Deviled Eggs

Delicious Deviled Eggs with Sweet & Smoky Seasoning prepared on the Big Green Egg.

Recipe courtesy of Taylor Shulman, Big Green Egg Culinary Center


  • ¼ lb. cooked bacon, chopped
  • 12 hard-boiled eggs
  • ½ cup mayonnaise
  • 1 tbsp Tabasco® Chipotle Pepper Sauce
  • 1 tbsp white vinegar
  • 2 tbsp Big Green Egg Sweet & Smoky Seasoning, plus more for garnish
  • 1 tbsp finely diced garlic
  • 4 oz. diced pimento peppers
  • 4 tbsp green onions, sliced at a bias


Set the EGG up for direct cooking at 400°F/204°C and preheat a Cast Iron Skillet.

Add the bacon to the EGG; stir every 2 minutes until crispy. Transfer the bacon to a paper towel to cool.

Split the eggs in half horizontally and scoop the yolks into a food processor. Add the mayonnaise, bacon (reserving some for garnishing), tabasco, vinegar, seasoning, garlic and pimentos and pulse it in the food processor until the mixture is almost smooth.

Fill a piping bag – or a zip lock bag with a cut corner – and pipe the mixture into the eggs. Garnish with green onion, bacon, and a light sprinkle of seasoning.

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