It’s been a few weeks since I’ve posted but I hope to get caught up starting now! We just got back from a trip to Austin, Texas. So much fun, so much food, more on that whole trip later. Right now, I want get this smoked deviled egg recipe out there, which I’ve been meaning to do for several weeks.

Right around Easter, we had a deviled egg competition at our home with some of our good friends. Everyone brought some interesting variation, I printed up scorecards, taste-testing ensued, votes were cast, and a winner was named. Wouldn’t you know it, my husband’s crazy smoked deviled egg recipe came in first! Pretty much any time we have a food competition of any sort, he finds a way to smoke or grill his entry. The last one was a brownie competition and yes, he smoked his brownies.









Granted, this was not a formal competition by any means but his eggs still won by an impressive amount. Beyond winning that, we also made them the following weekend when my parents came to visit for dinner and they were a big hit then as well. THEN my MIL heard about them and requested them for my BIL’s graduation party a few weeks after that. Chad, my husband, of course was thrilled to oblige and we made another two dozen for that gathering where they were again proclaimed the “winner” of all of the foods that were there. 😀

All that to say, we’ve tested these numerous times and every time they’re loved by all. They’re delicious, pretty, and interesting enough to be the buzz of the dinner table. Who would even think of trying to smoke an egg in a smoker anyway? Chad, that’s who. ;P









The one thing I didn’t think about until after we had made them 4 times was it probably would have been even better if we had sliced the eggs in half, removed the yolks and then cold smoked them instead of cold smoking them whole. Cutting them in half and removing the yolks first would have done two things. First, it would have made all sides of the egg that lovely smoked brown color, instead of just the outside, which I think would have looked even better. Secondly, all of that extra smoked surface area would have made them taste just a bit smokier which I think would have been amazing.

We haven’t actually tried making them this way yet, (after making them 4 times in about a month and eating the amount of deviled eggs we ate, we need a break from them in general) so the recipe below uses the method we have experience with. You never know if the extra smokiness is going to be too smokey, or what else could go wrong so I didn’t want to write the recipe that way if I hadn’t actually tested it out yet. If anyone does try smoking them after cutting them in half, I’d love to hear how they turn out!

A few things I found helpful for this recipe:

Have you ever tried smoking eggs? What other unexpected foods have you cooked on a smoker grill? What is your go-to deviled egg recipe? Comment below!