These smoked deviled eggs are a perfect addition to any feast. The smoking adds depth of flavor, and...well, we don't really need a reason to smoke something, do we? We'll be breaking out the Billows^® BBQ control fan and the Smoke^® X4 to keep our smoker at the low heat we want for these, and we'll follow ideas from Vindulge and Susie Bulloch from Hey Grill Hey for how to top and flavor them. Deviled eggs are, after all, a blank canvas that you can adapt to anything you want. Let's take a look at the method!

Cooking smoked deviled eggs

The easiest way to make smoked deviled eggs is to start with cooked eggs, then shell and smoke them. Of course, we've put a lot of thought into how to cook the perfect egg, and we've found that the best way is to steam them:

Prepare steamer or pot with a steam basket insert with 1 to 2 inches of water in the bottom of the pot. Put a lid on the pot and bring the water to a rolling boil before adding the eggs. Place whole raw eggs in a single layer into the steamer (make sure they're suspended above the water), cover with a tight-fitting lid, and cook for 12 minutes, then shock them in an ice bath for 15 minutes.

If you like your eggs more on the jammy-yolk side of things, shave a minute or more off of that time. (You can, of course, cook the eggs days in advance and keep them in the refrigerator.)

Smoking precooked eggs poses one small challenge: if we add too much heat to the eggs, we'll overcook the yolks. What a shame it would be to have perfect yolks after steaming only to overcook them once they go into the smoker! We used the Smoke X2 with the air probe and hooked it to our Billows fan, then set the air temp to 170°F (77°C). At that low temp, we can generate plenty of good smoke flavor without cooking the eggs into bouncy balls. A half-hour, timed with a TimeStick^®, will do just great to give them a nice smoke.

Deviling the smoked eggs

Of course, the classic filling for deviled eggs can be as simple as some mayonnaise and mustard mashed together with the yolks, but why should we stop there? The term "deviled" most likely comes from the addition of mustard and black pepper to the original dish, both "spicy" foods to the persons who named it. In fact, the name bears a symbolic kinship with dishes like the Italian fra Diavolo sauce, which is spicy. Now, most deviled eggs that I've ever eaten were far from devilishly spicy, but I suppose food used to be much blander. We can make them spicy, of course!

For instance, we can add some minced pepperoncini. And the adobo from a can of chipotle. And we can top them with pickled jalapeños and pulled pork! And we can sprinkle them with BBQ rub instead of paprika!

And those toppings are just the beginning, too. You can grill some chicken breast, cube it up, and dress it in wing sauce to go on top. You could even top each one with a cube of pork belly burnt ends—or Asian sticky pork belly burnt ends for that matter. (Though if you go Asian, I'd sub in some sriracha for the adobo in the yolk mix.) The possibilities are limitless.

Yes, I think those are the deviled eggs that I want to have at my picnic. Come to think of it, those sound like the eggs I'd want pretty much any time at all—from a Memorial Day picnic to a Thanksgiving buffet. Using Billows and the Smoke X2 to smoke the eggs (which you've perfectly steamed with the Extra Big & Loud) will give you savory, delicious eggs that you'll want to stand up and cheer for, no matter the occasion.