Sweet Heat Deviled Eggs

How to make Sweet Heat Deviled Eggs

Chef Tom fires up the Kamado Joe Kettle Joe for party appetizer favorite, Sweet Heat Deviled Eggs!


  • 12 each large eggs
  • 4 oz bacon, finely minced
  • 6 tbsp Duke’s mayonnaise
  • 2 tbsp Holmes Made Cowboy Mustard
  • 1 tbsp Heat Maverick’s Anti-Gravity Hot Sauce
  • 3/4 tsp Jacobsen Salt Co. Black Garlic Salt


Build a small hot coal bed in the fire box of the Kamado Joe Kettle Joe. Place Kamado Joe Classic III grill grates on the rim of the fire box.


Place the eggs in a Finex Dutch Oven. Cover with 1”-2” water. Place over hot charcoal. Bring to a boil, about 12-15 minutes. Remove from the grill. Cover with lid. Let sit 10 minutes. Remove with slotted spoon. Transfer to an ice bath. Let chill for 10 minutes.

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Meanwhile, set up the regular Kettle Joe grill grates for grilling. Place the finely minced bacon in a Lodge 8” Skillet and transfer to the grill. Cook until crispy. Strain off the bacon fat. Crush/chop bacon until it is very fine.


Peel the boiled eggs, then slice in half. Separate the yolks from whites.

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Place the yolks in a small mixing bowl. Add all remaining ingredients, except the bacon. Mix and mash thoroughly with a fork. Transfer to a piping bag. Pipe the mixture into the egg whites.


Top the deviled eggs with crumbled bacon.


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