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Smoked Deviled Eggs

Total Time

Prep: 20 min. Grill: 10 min. + chilling


2 dozen

??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. —Catherine Woods, Lexington, Missouri
Smoked Deviled Eggs Recipe photo by Taste of Home


  • 1/2 cup soaked hickory wood chips
  • 12 hard-cooked large eggs, peeled
  • 1/2 cup Miracle Whip
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • Minced fresh parsley, optional


  1. Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly.
  2. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

Test Kitchen tips
  • The eggs take on a mild smoky flavor from the hickory chips and turn a light amber color.
  • The idea isn't to further cook the eggs on the grill, just to add smoke flavor. Be sure to place them over indirect heat, not over the coals.
  • Nutrition Facts

    1 stuffed egg half: 52 calories, 4g fat (1g saturated fat), 94mg cholesterol, 91mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

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