Smoked Deviled Eggs with Bacon
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Smoked Deviled Eggs with Bacon

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The party that we went to did not disappoint with the food at all. Pulled pork, mac and cheese, all the sides and desserts you can think of, and my contribution…Smoked Deviled Eggs with Bacon 🙂

Happy Fourth of July, everyone!

The day we celebrate our freedom by setting off fireworks and eating as much as we possibly can!

How to make Smoked Deviled Eggs with Bacon

Smoked Deviled Eggs with Bacon start just as any deviled eggs, boiling a dozen eggs for 10 minutes and then letting them sit in the water for 45 minutes.

Peeling them when they are still slightly warm is the best way I have found for stress-free peeling.

I do add a few ice cubes to cool the water slightly, tap each egg on the counter and start peeling.

Two of mine out of the dozen turned out less than perfect, but hey…that’s not bad, right?!

Ready for the smoker…

Once they are peeled I put them on our smoker set to 180 degrees for 45 minutes.

Smoked Deviled Eggs with Bacon

As you can see from this gorgeous color, they took in quite a bit of the smoke!

I love using these hickory wood pellets for our Traeger grill/smoker, click below to order from Amazon!

Smoked Deviled Eggs with Bacon
Smoked Deviled Eggs with Bacon

While the eggs were smoking I cooked a few slices of bacon.

I cut the bacon with kitchen scissors right into the skillet over medium heat.

Smoked Deviled Eggs with Bacon

Once the eggs are removed from the smoker, slice each in half and separate the yolks and whites.

I keep my smoked deviled eggs very simple, which is pretty much the way my mom makes her deviled eggs.

Into a bowl with the yolks add mayo, yellow mustard, Tabasco, kosher salt, and pepper.

Mix them with a hand mixer for about one minute.

Then mix in the cooked bacon with a spoon.

No fancy piping here in my kitchen…just use a spoon to add some to each egg white and a little more bacon sprinkled over top.

Perfection is overrated 🙂

Smoked Deviled Eggs with Bacon
Smoked Deviled Eggs with Bacon

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Smoked Deviled Eggs with Bacon
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Smoked Deviled Eggs with Bacon

An amazing deviled egg recipe that is sure to be a hit

Course Appetizer
Cuisine American
Keyword Appetizers, Bacon, deviled egg, smoked, Traeger
Prep Time 10 minutes
Cook Time 1 hour
Servings 24 deviled eggs
Calories 82 kcal
Author Cheri Renee

Ingredients

  • 12 eggs
  • 1/2 cup mayo
  • 1/4 cup yellow mustard
  • 4-6 dashes Tabasco sauce
  • kosher salt, pepper
  • 8 slices bacon cooked and crumbled

Instructions

  1. Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer. Simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.

  2. Place a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.

  3. Once the eggs are peeled, place them in a smoker set to 180 degrees for 45 minutes. Remove and cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.

  4. Add the mayo, mustard, and Tabasco along with some kosher salt and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, mayo or mustard to your taste.

  5. Add the bacon (reserve a small amount to sprinkle on top if desired) into the bowl and mix with a spoon.

  6. Place a spoonful of the mixture into each egg white. Sprinkle with remaining bacon if desired. Refrigerate at least an hour before serving

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