Smoked Deviled Eggs

Photo by Mary Cressler/Vindulge.

You can find the original recipe first published on Vindulge. Used with permission.

3.4/5 (36 Reviews)


  • 12 large hard-boiled eggs, cooked and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons finely diced pepperoncini, about 4 medium-sized peppers
  • 1 tablespoon chipotle in adobo sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon juice from a pepperoncini jar
  • 1/8 teaspoon salt or your favorite dry rub
  • 3 slices cooked crispy bacon, diced
  • 2 tablespoons hot pickled peppers, diced
  • 1 teaspoon smoked paprika
  • chives



Set the EGG for indirect cooking at 160-170°F/ 71°-76°C

Place cooked and peeled eggs directly on the EGG for 30 minutes. Remove and let cool.

Using a sharp knife, slice each egg in half, lengthwise, and then gently remove the yolks from the egg halves with a small fork or spoon and place the yolks into a mixing bowl.

Using a fork, mash up the yolks. Then add the remaining filling ingredients. Add more Dijon mustard or mayo to get to your desired creamy consistency.

Add the filling into a large piping bag, cut a small hole in the tip, and then pipe the filling back into the egg halves, about ½ a tablespoon of filling per egg. If no piping bag, then spoon the filling to the egg half. Top with your favorite meaty garnish and a sprinkle of smoked paprika.

Optional toppings:

  • Pork Belly Burnt Ends
  • Smoked Brisket
  • Pulled Pork
  • Smoked Salmon

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