Smoked Deviled Eggs Traeger Recipe

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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


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                          


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
      • 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
    • 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

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Published: 3/8/2020