Smoked Deviled Eggs
- By Tom Jackson
- May 1, 2018
Just when you thought the deviled egg could not get any better, we’re adding two game changers. Smoke and bacon. Check out these Smoked Deviled Eggs prepared entirely on the Yoder Smokers YS640 Pellet Grill!
Smoked Deviled Eggs Recipe
- 8 eggs
- 4 slices bacon
- 8 tsp mayonnaise
- 4 tsp Kansas Flavor Jalapeño Mustard
- 2 tsp Cattleman’s Grill California Tri-tip Seasoning
Preheat your Yoder Smokers YS640 Pellet Grill to 350°F, set up for smoking/indirect grilling with the diffuser plate in. Place your eggs on the second shelf and cook for 30 minutes. Remove from the cooker and immediately place in a bowl of ice water. Cook the bacon until crispy. Transfer to a paper towel. Turn the grill off.
After cooling the eggs for 15-20 minutes, peel the eggs. When the grill has cooled enough to turn off, flip the switch back to the “on” position, but do not press start. Place an A-MAZE-N Tube Smoker, filled with your favorite pellets, on the bottom grate and light with a torch. This will allow the smoke to circulate, without creating any significant heat. Cold smoke the eggs for 45 minutes.
Remove the eggs from the cooker. Slice in half, lengthwise. Remove the yolks and place them in a quart sized zip-top bag. Dice 3 slices of bacon very fine (reserve one whole slice) and add to the bag. Add the remaining ingredients to the bag, as well.
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Smash and work the mixture in the bag until well incorporated and mostly smooth. Cut one corner off of the bag and pipe the mixture back into the egg whites, where the yolks sat before removing them. Garnish the tops of each deviled egg with a torn piece of the reserved bacon.
Purchase Items in this Recipe
- Cattleman's Grill California Tri-Tip SeasoningAs low as