Smoked Deviled Eggs Traeger Recipe

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by Chef Jason from 5280 Culinary

Remember those deviled eggs Grandma made?  Well these are going to be even better, but please don’t tell her.  We took eggs to the smoked level and found a way to turn bbq into eggs and eggs into bbq fun.  Get ready, because the Traeger is going to make this recipe eggceptionally well!

Smoked Deviled Eggs Traeger Recipe

Yield: Serves 8-10

Prep time: 20 Minutes

Cook time: 45 Minutes

Ingredients

Measure   Ingredient                                            

1 doz            Eggs, Fresh, X Large                        

4 Tbsp          Mayonnaise, Heavy Duty                                        

1 tsp             Vinegar, Apple Cider                               

1 ½  tsp        Mustard, Yellow                                                      

1 tsp             Oink Rub                                             

1 Tbsp          High Altitude BBQ Sauce               

1 Tbsp          Green Chile, Roasted                          

GARNISH

BBQ Pulled Pork, Chopped Fine               

Slaw, Shredded, Chopped Fine                        

Low Country BBQ Sauce, mixed in slaw       

Prep Directions: Boiled Eggs

  • Hard Boiled Eggs
    • Place 3 cups of water in a large sauce pan
    • Bring to a boil
    • Slowly add the eggs and return to a boil
      • Adjust water if needed to ensure eggs are covered
    • When the water boils start the timer and boil for 12 minutes
    • Remove from the heat and place into a deep ice bath
    • Chill in ice bath for 5-7 minutes
    • TO PEEL THE EGGS USING THE NEGG
      • Open the lid of the NEGG
      • Add some of the ice bath water – ¼ cup
      • Add 1 hard boiled egg
      • Close the lid and shake up and down – until egg starts to feel soft
      • Open lid and remove the egg and peel the shell
      • Drain the water and repeat the above process for all eggs
      • Place the eggs on a plate and store in the fridge until time to smoke

Cooking Directions

  • Hard boil the eggs as shown above
  • Pre-heat your Traeger grill to smoke/180/super smoke – depending on model of Traeger
  • Place the chilled WHOLE hard-boiled eggs into the Traeger on the top shelf
  • Close the lid and smoke for 30-45 minutes depending on desired smoke level
    • Chef’s Note – I find smoking over 45 minutes will result in a tough rubbery outer egg and makes the egg less desirable
  • Once the eggs are smoked, place on a plate, cover with plastic wrap and into the fridge to chill for 1 hour. NOTE, its normal for the eggs to have a yellow color to them after being smoked
  • Once fully chilled, remove eggs and gently slice in half lengthwise
  • Pop out the yolks into as smaller bowl and arrange the egg white halves onto a plate
  • Cover and chill the whites until time to fill
  • EGG YOLK FILLING
    • Using the yolks in the bowl, take a fork and mash them into fine crumbles
    • Add the following
      • Mayo
      • Vinegar
      • Mustard
      • Oink Rub
      • High Altitude BBQ Sauce
      • Green Chile
    • Mix the above ingredients well using a rubber spatula
    • Place the mixture into a large Ziploc bag and place in the fridge to chill for 30 minutes minimum
    • Prepare the garnish as follows:
      • Mix the slaw and low country bbq sauce
      • Mince the pulled pork
    • Assemble the Egg as follows:
      • Trim the tip of the pastry bag and discard
      • Slowly fill the egg white halves until all the mixture has been evenly divided between them all
      • With a wet spoon, lightly tamp the peaks of the yolk mixture down
      • Top with the minced pulled pork
      • Top with the low country slaw
      • Serve Chilled
    • For a fun final garnish, dust with Oink rub

For more tips, go to Tips.acehardware.com

Published: 3/8/2020