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Sides & FixingsEditor’s pick

Deviled Eggs

Hard-boiled eggs peeled, then deviled with mustard, pickle brine, and rub. The church-supper egg, off the pit or traditional from the boiled bath.

Sby SoCueCo

Recipe to cook

Smoked Deviled Eggs

Whole peeled eggs on the grate at 200°F for 30 minutes. Tan outside, smoky through.

30 minCook Time
200°FPit Temp
Apple or cherry, lightWood
—Target Internal
EasyDifficulty

Gather

Ingredients

This is everything your little devils need, regardless of cook.

  • 12 eggs
  • 1/3 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp dill pickle brine
  • 1 tsp hot sauce
  • 1/2 tsp barbecue rub, plus more for dusting
  • Kosher salt and black pepper
  • Chopped chives or crumbled bacon

Before the pit

Prep

Boil, peel, dry. Wet eggs do not take smoke.

  1. Boil the eggs 11 minutes, ice bath, peel, and pat dry.

Half an hour of smoke

The Cook

Low heat, light wood, short time.

  1. Pit at 200°F, light fruit wood, eggs on the grate or a rack, indirect.

  2. Turn at 15 minutes. Pull at 30 when they are evenly tan.

  3. Cool and carry to the Finish.

Bring it home

Finish & Serve

Pipe or spoon the filling, dust with rub, and chill.

  1. Halve the smoked eggs, mash the yolks with the mayo, mustard, brine, hot sauce, and rub, and fill the whites.

  2. Dust with rub, top with chives or bacon, and chill eggs for 30 minutes.

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