Smoked Deviled Eggs with BBQ Rub
These smoked deviled eggs add 30-45 minutes of wood-fired flavor at 225°F before the whites are filled with a creamy yolk mixture, BBQ rub, pickled jalapenos, and optional bacon.
Equipment
- Pellet grill or smoker Used to smoke the eggs at 225°F.
- Pressure Cooker (Instant Pot) Recommended for the 3-3-3 method for perfect, easy-peel hard-boiled eggs.
- Piping Bag Optional, for neatly filling the egg whites.
Ingredients
For the Eggs
- 12 large eggs
- 1 cup water For the pressure cooker
For the Creamy Filling
- 3 tbsp mayonnaise Use a quality brand
- 1 tbsp yellow mustard
- 1 tbsp pickled jalapenos finely diced
- 2 tsp pickle juice From the jalapeno jar or dill pickles
- 1 tsp BBQ Rub plus more for garnish
- 4-6 slices bacon cooked crispy and crumbled (optional)
Instructions
- Hard-Boil Eggs: Place eggs on the trivet in a pressure cooker with 1 cup of water. Cook at high pressure for 3 minutes, allow a natural pressure release for 3 minutes, then immediately transfer the eggs to an ice bath for at least 3 minutes to stop the cooking.
- Peel & Cool: Once cooled, carefully peel the eggs. The 3-3-3 method should make them easy to peel.
- Preheat Smoker: Preheat your pellet grill or smoker to 225°F. Use hickory or a hickory-cherry blend of wood pellets for the best flavor.
- Smoke the Eggs: Place the peeled, whole hard-boiled eggs directly on the smoker grates, spaced at least an inch apart. Smoke for 30-45 minutes, until the whites have taken on a golden-brown color.
- Cool Smoked Eggs: Remove the eggs from the smoker and allow them to cool completely before handling. You can place them in the refrigerator to speed this up.
- Prepare Filling: Slice the cooled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Mash the yolks with a fork until they are a fine crumble.
- Mix Filling: Add the mayonnaise, yellow mustard, finely diced pickled jalapenos, pickle juice, and 1 teaspoon of BBQ rub to the mashed yolks. Mix until smooth and creamy. If using, fold in half of the crumbled bacon.
- Fill the Eggs: Transfer the yolk mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling evenly into the hollows of the egg white halves.
- Garnish and Serve: Garnish each deviled egg with a light dusting of BBQ rub and the remaining crumbled bacon (if using). Serve immediately or chill until ready to serve.
Notes
For the deepest smoke flavor, use hickory wood pellets and smoke the peeled eggs for the full 45 minutes. Chill the smoked whites before filling so the yolk mixture stays firm and cleanly piped.