Smoked Deviled Eggs with Bacon
Snacks · Serves 12 · Prep 30 min · Cook 45 min · Total 1 hr 15 min
Smoking the peeled eggs before you halve them gives the whites a light tan and a subtle smoky flavor. Crispy bacon, smoked paprika and chives on top make them an easy make-ahead snack to set out while the ribs finish.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp dill pickle juice or apple cider vinegar
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 4 slice bacon, cooked crisp and finely chopped
- 1 tsp smoked paprika
- 2 tbsp finely chopped fresh chives
- flaky salt, to taste
Steps
- Bring a large pot of water to a boil. Gently lower in the eggs and boil for 12 minutes, then move them to a bowl of ice water for 10 minutes. Peel.
- Heat the smoker to 200 to 225°F with hickory or apple wood. Set the whole peeled eggs directly on the grate and smoke until the whites are lightly tan, 30 to 45 minutes. Let them cool for 10 minutes.
- Halve the eggs lengthwise and pop the yolks into a bowl. Mash the yolks with the mayonnaise, mustard, pickle juice, salt and pepper until smooth.
- Spoon or pipe the filling into the whites. Top with the bacon, a dusting of smoked paprika, the chives and a pinch of flaky salt.
- Serve right away, or cover and refrigerate for up to 4 hours. Add the bacon just before serving if you make them ahead, so it stays crisp.