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

0/5 (0 Reviews)


  • 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.

3 thoughts on “Deviled Eggs”

  1. Just made this! I used siracha instead of tbasco. I also smoked the eggs which worked out really well. Only tough thing is the eggs sometimes cracking while on the bge. I did indirect for those at 300 for about 40 minutes, turning once every 10 minutes.

  2. These are the best Deviled eggs I have ever had! You would think that with all the Tobasco and seasoning it would be really hot…it isn’t. It has just enough heat to warm your palate, and please your tastebuds. I have made this at home and the recipe is easy, it makes for a great snack.

Leave a Reply