Chef Tom shows you how to make the perfect party snack on the Kamado Joe Kettle Joe! Enjoy Sweet Heat Deviled Eggs with an unbeatable smoky taste and a hint of spice.
WHAT YOU'LL LOVE
- Boiling eggs directly on the grill adds a subtle smoky note before they're even peeled. Cooking them in a dutch oven over hot charcoal, rather than on a stovetop, means even this basic step picks up a hint of campfire flavor.
- The ice bath does double duty. Chilling the eggs quickly after boiling both stops the cooking process and makes them significantly easier to peel cleanly.
- Bacon gets crisped and finely crushed, not just crumbled. Chopping it down until very fine creates a garnish that distributes evenly over each egg instead of clumping in a few spots.
- Piping the filling instead of spooning it gives every egg a clean, uniform fill. Using a piping bag creates a neat presentation and makes portioning consistent across a full dozen.
Sweet Heat Deviled Eggs
Tom Jackson
Rated 3.9 stars by 11 users
Category
Appetizer
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
12 minutes
Calories
173
Chef Tom fires up the Kamado Joe Kettle Joe for party appetizer favorite, Sweet Heat Deviled Eggs!
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
Recipe Note
Recipe FAQ
Why boil the eggs on the grill instead of on a stovetop?
Cooking them in a dutch oven over hot charcoal picks up a subtle smoky note, even in this basic first step, that a stovetop pot wouldn't add.
Why transfer the eggs to an ice bath right after boiling?
The ice bath stops the cooking process immediately, which helps prevent overcooked, rubbery whites, and it also makes the eggs noticeably easier to peel cleanly.
Why crush the bacon very fine instead of leaving it in bigger crumbles?
Finely chopped bacon distributes more evenly across each egg, giving every bite a bit of bacon rather than concentrating it in a few spots.
Why pipe the yolk mixture instead of spooning it into the egg whites?
Piping gives a clean, uniform fill and makes it much easier to portion the mixture evenly across a full dozen eggs.
How far ahead can I make these?
The eggs can be boiled and the filling mixed up to a day in advance; pipe and top with bacon shortly before serving for the best texture.
How indoor-friendly is this recipe?
4 out of 5 — boiling the eggs and cooking the bacon both work fine on a stovetop; the grill mainly adds a light smoky note to the eggs that you'd be missing indoors.
Recipe Highlights
Grill-boiled eggs: Cooking them over charcoal instead of a stovetop burner adds a subtle smoky note before they're even peeled.
The ice bath step: This stops the cooking instantly and makes peeling significantly easier.
Finely crushed bacon: Chopping it down small ensures even distribution across every egg instead of clumping.
Piped filling: Using a piping bag creates a clean, consistent presentation across the whole batch.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3.07 oz
- per serving
- Calories
- 173
- Carbs
- 1 grams
- Protein
- 9 grams
- Fat
- 13 grams
- Sodium
- 394 milligrams
