Spring Hill Ranch's Smoked Deviled Eggs

Wiley P


No, they aren't really smoked in a smoker, but they sure taste like they were! There's just a light touch of smokiness added that you have complete control of. Add a little or add a lot - You make them the way you like them. I use just 1/8 teaspoon of liquid smoke and the smoky flavor is just barely noticeable.
I took these to a dinner tonight, where a couple deviled egg aficionados declared them to be the best deviled eggs they have ever had. Considering I have served them over 30 really good different varieties, that's really saying something!


★★★★★ 2 votes

30 Min
15 Min
Stove Top


  • 8 large
    eggs, hard cooked and peeled
  • 5 Tbsp
  • 1 1/2 Tbsp
    spicy brown mustard
  • 1/8 tsp
    liquid smoke flavoring*
  • 1/8 tsp
    smoked spanish paprika
  • 1/8 tsp
    light (golden) brown sugar
  • 1/8 tsp
    freshly ground black pepper
  • 1 pinch
    kosher salt
  • 1 pinch
    ground cayenne pepper
  • ·
    pico de gallo seasoning or more smoked spanish paprika for garnish
  • ·
    *note: some liquid smoke flavorings are stronger than others - start with just a little and then add more if needed

How to Make Spring Hill Ranch's Smoked Deviled Eggs


  1. Cut the eggs in half lengthwise, pop the yolks out into a medium mixing bowl and mash them with a fork. Mix in the mayonnaise, mustard, liquid smoke, smoked paprika, brown sugar, pepper, salt and ground cayenne. If you like your filling a little creamier, add a little more mayonnaise.
  2. Fill the egg white with your filling. Dust the tops with just a bit of pico de gallo. Then refrigerate them until you are ready to serve them.

Printable Recipe Card

About Spring Hill Ranch's Smoked Deviled Eggs

Main Ingredient: Eggs
Regional Style: American
Hashtag: #Deviled eggs

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