Smoked Deviled Eggs
Smoky deviled eggs with stone ground mustard, BBQ rub, and pickled jalapeno on top.
Prep20 min
Cook30 min
DifficultyEasy
Makes4 servings (3 halves)
Credit: Original recipe by Hey Grill Hey (Susie Bulloch). See the original post on their website. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
servings (3 halves)
Our clean version
Ingredients
- 7 smoked pasture-raised organic eggs (see the linked recipe's smoking instructions)
- 3 tbsp avocado oil mayonnaise
- 1 tbsp organic pickled jalapenos (cider vinegar brine), diced
- 2 tsp organic stone ground mustard (wine or cider vinegar)
- 2 tsp gluten-free BBQ sweet rub (no anti-caking agents)
- 1 tsp raw organic apple cider vinegar
- 12 slices organic pickled jalapeno (cider vinegar brine), for garnish
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Method
- Halve the smoked eggs and scoop the yolks into a bowl. Toss the two roughest-looking whites; the extra yolk keeps the filling generous.
- Whisk the yolks with the mayo, mustard, vinegar, rub, and diced jalapenos until light and fluffy.
- Spoon about a tablespoon of filling into each white, top with a jalapeno slice and a pinch of rub, and serve cold.
What we changed and why
- Pickles often use distilled corn vinegar.
- Most mustards use distilled vinegar, which is usually corn-based.
- Store rubs can contain gluten or corn-derived anti-caking agents. Check the label or mix your own.
Original as posted
Ingredients
- 7 smoked eggs (see the linked recipe's smoking instructions)
- 3 tbsp mayonnaise
- 1 tbsp pickled jalapenos, diced
- 2 tsp stone ground mustard
- 2 tsp BBQ sweet rub
- 1 tsp apple cider vinegar
- 12 slices pickled jalapeno, for garnish
Method
- Halve the smoked eggs and scoop the yolks into a bowl (discard the two roughest whites; the extra yolk keeps the filling full).
- Whisk the yolks with the mayo, mustard, vinegar, rub, and diced jalapenos until fluffy.
- Fill each white with about a tablespoon of filling, top with a jalapeno slice and a sprinkle of rub, and serve chilled.
Notes from our recipe log: Gluten-free except check the rub label. Requires smoked eggs; a plain hard-boiled version would work without the smoker.
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Estimated nutrition
Per serving (1 of 4 servings (3 halves)), for our clean version. This is an estimate, not lab tested.
| Calories | 205 |
| Protein | 11 g |
| Carbohydrates | 1.5 g |
| Fat | 17 g |
Based on: 7 large eggs (12 halves served) and 3 tbsp avocado oil mayo.
Gear we use
- Pellet grill or smoker (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
