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BBQ deviled eggs

Smoked Deviled Eggs: Cool Smoke for a Hot Appetizer


Smoked deviled eggs, based on methods and recipes from and


For the eggs and filling:

  • 12 eggs, steamed, cooled, shelled
  • ¼ C mayonnaise
  • 1 ½ Tbsp finely diced pepperoncini (about 4 medium peppers)
  • 1 Tbsp chipotle in adobo sauce (the sauce only)
  • 2 tsp Dijon mustard
  • 2 tsp yellow mustard
  • ¼ tsp juice from pepperoncini jar
  •  tsp salt

To top:

BBQ deviled egg ingredients


Smoke the eggs

  • Using your Billows and Smoke X2, preheat your smoker to a mere 170°F (77°C) and add the wood of your choice for smoke. (We liked pecan for this application.)
  • Place your peeled, cooked eggs in the smoker and set the timer for 30 minutes. Smoke the eggs. 

Timer set for 30 minutes with the eggs on the smoker

  • Once the timer sounds, remove the eggs from heat and allow them to cool until cool enough to handle.
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  • Slice the eggs in half along their long axis. Scoop the yolks into a bowl, combine them with the mustards, mayo, pepperoncini, adobo sauce, and juice from the pepperoncini jar. Mash and mix well together with a fork. Season to taste with salt. 
  • Scoop the mixture into a piping bag or, as we did, a zip-top bag that you can cut a corner off of. 
  • Pipe the filling back into the egg-cups.
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  • Top the eggs with pickled jalapeño slices, little mounds of pulled pork, and BBQ rub for that traditional red color. Mix and match toppings as desired. 
  • Plate them up and serve, but be sure to get your helping early…they won’t be around for long!

Smoked deviled eggs