Yield
Makes 12 halves

Deviled eggs are a Southern staple. They often make an appearance at summer picnics, church potlucks, and of course, Easter lunch. What’s not to love about the bite-size appetizer? They’re easy to make and oh-so delicious.

In this episode of BBQ&A, join Suzanne Vizethann of Buttermilk Kitchen as she walks us through the process of making smoked deviled eggs. You read that correctly; your deviled egg recipe is about to get a major upgrade. This dish combines deviled eggs with bacon and all the flavorful goodness of traditional BBQ. Want to know the secret? Adding a bit of bacon fat to the deviled egg filling is the perfect twist on the traditional dish.  

How to Make It

Step 1

Place cooked and peeled eggs directly on the grill grate. Smoke eggs for 15-20 minutes (flipping over half way) at 200. Remove from the grill and allow eggs to cool.

Step 2

Using a sharp knife carefully cut off about ⅛” slice off the top and ⅛” slice off the bottom of each hardboiled egg and discard. Removing the top and bottom egg white will ensure that your deviled eggs will sit flat on the plate. Next cut each hard boiled egg in half crosswise and carefully lift out the yolks and place into a small mixing bowl.

Step 3

Add mayonnaise, cheddar cheese, mustard, reserved bacon fat, salt and pepper to the yolks and mash with a fork. Place filling into piping bag and pipe into egg whites. Garnish with crumbled bacon and minced chives.

Buttermilk Kitchen, Suzanne Vizethann