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smoking deviled eggs

(3 ratings)
Blue Ribbon Recipe by
Sabrina Nichols

I came up with this recipe last night for the football game. The guys had told me they didn't want relishes in the deviled eggs because it made it too sweet for them. I came up with something bolder for a guy's taste and it came out fantastic.

Blue Ribbon Recipe

If you like to serve deviled eggs as an appetizer or whip up a batch for a snack, give this recipe a try. They're a little different than your traditional deviled egg and delicious. Brown sugar and a touch of liquid smoke are mixed with mayonnaise, egg yolks, and mustard for the filling. They make the filling sweet, savory, and smoky. There's a little kick to these deviled eggs we thoroughly enjoyed.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 -5
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For smoking deviled eggs

  • 6 lg
    hard boiled eggs
  • 3-4 Tbsp
    heaping spoonfuls of real mayonnaise
  • 1 Tbsp
    spicy brown mustard
  • 1/8-1/4 tsp
    liquid smoke flavoring (to taste)
  • 1-2 pinch
    brown sugar
  • 1/8 tsp
    ground smoked paprika
  • 1 pinch
    ground red pepper
  • 1-2 pinch
    salt and fresh black pepper

How To Make smoking deviled eggs

  • Hard-boiling eggs.
    Hard-boiled eggs. Eggs vary on time to cook. I boil my eggs 20-25mins. You can tell if eggs are ready by spinning them on a flat surface. If eggs spin fast and easily then they are ready. If they spin slow and kinda wobbly then they need to cook more. When done pour out hot water and put lukewarm water in and let them sit for 15-20 before peeling. This will make it easier for the shell to come off and the yolks to separate from the whites. Crack an egg in a different spot lightly and then roll the egg on a flat surface lightly. This will make most or all the shells come off easily. (I worked in a bakery when I was young and we had to make a lot of fresh potatoes salad) :)
  • Eggs cut in half and yolks removed.
    Cut eggs in half longwise and take out yolk place in a bowl.
  • Mayonnaise, mustard, sugar, and liquid smoke in a bowl.
    Add mayonnaise, mustard, sugar, liquid smoke, and mix well with yolks.
  • Filling mixed until smooth.
    If you want you can use beaters to make a more smooth and creamy filling. Note: Some liquid smoke brands are stronger, so just put a little at a time and taste it, add more if you like. Mayonnaise - you can add more if you like your filling creamier. It's up to you.
  • Smoked paprika, ground red pepper, salt, and pepper in a small bowl.
    Add smoked paprika, ground red pepper, salt, and pepper to a small bowl. Mix well. Note: Ground red pepper is spicy so don't overdo it, just a little pinch.
  • Filling piped into egg whites and sprinkled with seasoning.
    Fill egg white with your filling. Lightly sprinkle smoked paprika on top of eggs. Put eggs in the ice box for 30 mins or more before serving.