How to Make Perfect Smoked Deviled Eggs

Overview

Kick off the festivities with a smokin' starter of smoked deviled eggs. This recipe gives a crowd-pleasing appetizer the Traeger treatment, making it even better. The eggs are topped with bacon and a dusting of paprika before serving.

Ingredients

• 7 hard-boiled eggs, peeled
• 3 tablespoons mayonnaise
• 3 teaspoons chopped fresh chives
• 1 teaspoon brown mustard
• 1 teaspoon apple cider vinegar
• Dash of hot sauce
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons cooked and crumbled bacon
• Paprika for garnish

Steps

1. Preparation: Set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
2. Smoking the Eggs: Place the hard-boiled eggs directly on the grill grates. Close the lid and smoke for 30 minutes. Remove the eggs from the grill and let them cool.
3. Preparing the Filling: Slice the eggs lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, chives, mustard, vinegar, hot sauce, salt, and pepper. Mash well with a fork until the filling is completely smooth. Transfer to a gallon-size zip-top bag and cut a hole in a corner of the bag to create a 1/2-inch opening.
4. Filling the Eggs: Pipe the yolk mixture into the egg whites. Chill in the refrigerator until ready to serve.
5. Garnishing: Garnish with bacon and a dusting of paprika just before serving.

Smoked Deviled Eggs

Deviled eggs

are a staple at many gatherings, beloved for their creamy texture and savory flavor. Traeger Grills takes this classic appetizer to the next level by introducing the element of smoke, infusing the eggs with a rich, wood-fired essence that is sure to impress your guests. Here’s how you can master the art of smoked deviled eggs.

Ingredients: Quality Over Quantity

When it comes to crafting the perfect deviled eggs, the ingredients are simple yet paramount. You will need seven hard-boiled eggs, mayonnaise, fresh chives, brown mustard, apple cider vinegar, a dash of hot sauce, and of course, the traditional salt and pepper. The star of the garnish, cooked and crumbled bacon, adds a delightful crunch and smoky flavor, complemented by a sprinkle of paprika for color and a subtle hint of spice.

Smoking Process: A Flawless Execution

The smoking process is what sets these deviled eggs apart. Preheat your Traeger grill to 180℉, utilizing the Super Smoke feature if available. This low and slow method ensures that the eggs absorb just the right amount of smokiness without becoming overwhelming. Place the hard-boiled eggs directly on the grill grates, close the lid, and let the smoke work its magic for 30 minutes. Once smoked, let the eggs cool before handling them further.

Crafting the Filling: Smooth and Savory

The filling is where you can truly showcase your culinary skills. Slice the smoked eggs lengthwise and carefully remove the yolks. Combine the yolks with mayonnaise, chives, mustard, vinegar, hot sauce, and season with salt and pepper. Mash the mixture until it reaches a smooth, creamy consistency. For a professional touch, transfer the filling to a zip-top bag, snip off a corner, and pipe the mixture back into the egg whites.

Final Touch: Presentation is Key

Presentation is crucial when serving smoked deviled eggs. Before serving, chill the eggs in the refrigerator to let the flavors meld together. Just before serving, top each egg with crumbled bacon and a light dusting of paprika. This not only adds visual appeal but also layers of flavor and texture that elevate each bite.

Conclusion

Smoked deviled eggs are more than just an appetizer; they are a testament to the transformative power of wood-fired cooking. By following these steps, you can create an appetizer that is not only delicious but also a conversation starter. Whether for Easter or any other occasion, these smoked deviled eggs are sure to be a hit. Embrace the smoky, creamy, and savory combination, and let your Traeger grill turn this classic dish into a gourmet experience.