Smoked Deviled Eggs

Smoked Deviled Eggs
Smoked Deviled Eggs

Curt McAdams

Smoked Deviled Eggs

Deviled eggs are a popular appetizer. Give yours a flavorful kick by cooking the eggs in a smoker and adding Sriracha and smoked jalapeños to the filling. Recipe courtesy of Curt McAdams of

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Recipe courtesy of Curt McAdams of


  • Eggs
  • Mayonnaise
  • Dijon mustard
  • Sriracha hot sauce
  • Salt
  • Pepper
  • Cream cheese-filled smoke jalapenos, chopped small


Instead of boiling the eggs, cook them in a smoker at 225 degrees for about 2 hours and 15 minutes. Then, put them in an ice bath to cool quickly.

Peel the eggs and cut them in half. Put the yolk in a bowl with mayonnaise and mustard, to taste. Combine until creamy. Then, add Sriracha, salt, pepper, and the chopped peppers to taste. Mix until combined.

Spoon the filling into the halved egg whites (or pipe it into the egg whites using a pastry bag) and serve.

Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.