Ingredients
6 large eggs
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon smoked paprika (plus extra for garnish)
1/2 teaspoon salt
1 teaspoon pickle juice (or white vinegar)
Optional: chopped chives, bacon bits, jalapeño slices for garnish
Wood chips (applewood or cherry) for smoking
Instructions
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and turn off the heat. Let sit for 12 minutes.
Transfer eggs to an ice bath for 10 minutes. Peel and pat dry.
Preheat smoker to 180°F. Add wood chips.
Place peeled eggs on a wire rack or smoker tray and smoke for 30–45 minutes.
Let eggs cool completely. Slice in half lengthwise and remove yolks.
Mash yolks in a bowl with mayo, mustard, paprika, salt, and pickle juice. Mix until smooth.
Pipe or spoon filling into smoked egg whites. Garnish with paprika and chives. Serve chilled.
Notes
Use applewood or cherry for a mild smoke flavor.
Store in an airtight container in the fridge for up to 2 days.
Filling can be made ahead and piped later.
For a spicy kick, add a dash of hot sauce or diced jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Smoked, Boiled
- Cuisine: American, BBQ
- Diet: Gluten Free
Nutrition
- Calories: 70 kcal
- Sugar: 0.3 g
- Sodium: 105 mg
- Fat: 5.7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.2 g
- Fiber: 0.1 g
- Protein: 3.2 g