Cold Smoked Deviled Eggs – Girls Can Grill

Elevate one of America’s favorite appetizers by mastering this smoked deviled eggs recipe using easy cold smoking techniques.

What is cold smoking?

Most of the time when you smoke foods, you burn charcoal, wood or wood pellets, which creates heat and smoke to both cook and flavor foods.

Cold smoking is a process where you create smoke without heat. It’s a really useful method for foods that can’t handle heat like cheeses and hard boiled eggs.

Three ways to cold smoke

With a Smoking Gun, you add wood shavings to the gun and light the shavings. Then a fan blows smoke through a tube and you direct the tube to your drink or food. This is really popular for smoked cocktails or dishes where you just want a few seconds of smoke.

A pellet tube is a round metal tube that you fill with wood pellets or wood chips. You place it in a cold grill, light the pellets and close the lid. As the pellets burn, smoke fills the grill adding smoky flavor to any food you put in the grill.

Both the Ninja FlexFlame and Ninja Woodfire Grill have cold smoke features. With these grills, you add wood pellets into the hopper and activate the cold smoke function without turning on the heat. When you place your food one the smoker, the smoke blows inside, flavoring your food without cooking it.

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Ingredients

• Large Eggs: Use eggs that you buy fresh from the grocery. They peel easier than ones that have been in your fridge for a while.
• Mayonnaise
• Mustard: I like yellow mustard for deviled eggs, but you can also use Dijon mustard or honey mustard.
• Kosher Salt
• Smoked Paprika

Substitutions: This recipe makes 12 deviled egg halves. Double or triple it to make more. 

See the full recipe card above for servings and a full list of ingredients.

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Prepare the cold smoke

For the Ninja FlexFlame, add wood pellets to the hopper. Keep the grill turned off. Press the Woodfire Flavor button twice. This will cause the pellets to ignite. Let them burn for 10-15 minutes.

For the Ninja Woodfire Grill, add wood pellets to the hopper. Set the function to smoker. Adjust the temperature down until it says CLD. Set the time for 30 minutes.

If using a pellet tube, fill it with pellets or wood chips. Ignite with a lighter or torch. Place it on the grill and close the lid.

This recipe can be followed with any other pellet grill that has a cold smoke setting. Just follow the grill’s instructions.

Hickory, pecan and cherry woods are good options for this recipe.

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How to smoke deviled eggs

1. STEP ONE: Place the eggs in a sauce pot. Cover with water. Place on the stove top over high heat. Bring to a boil. Once boiling, turn off the heat, cover and let steep for 10 minutes.

2. STEP TWO: After 10 minutes, pour out the water and rinse the eggs under cold water until they’re cool enough to handle. Gently bang the egg against the sink to crack the shell and remove it. Rinse under cold water.

3. STEP THREE: Cut the hardboiled eggs in half and place on a pan with the egg yolks facing up. Place on the cold grill. Close the lid and smoke for 10-15 minutes.

PRO TIP: The eggs will have plenty of smoke flavor in as little as 10 minutes. If you like them smokier, let them continue to smoke for another 5 minutes. 

4. STEP FOUR: In a small bowl, combine the mayo and mustard. Once the eggs are smoked, remove the yolks and add them to the bowl. Mash with a fork and season with a pinch of salt to taste.

5. STEP FIVE: Place the yolk mixture in a piping bag with a star tip. Pipe the yolk mixture into the egg whites. Add a light sprinkle of smoked paprika on top for color.

PRO TIP: If you don't have a piping bag, just place the filling into a plastic baggie. Cut off one corner and pipe the filling through the hole. 

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How to serve smoked deviled eggs

Cold smoked deviled eggs are an awesome appetizer for any party. I love making them for Easter, but they’re also great for backyard barbecues and tailgate parties.

If you’re heading to a potluck bring a batch of these. They’ll be the talk of the party.

For added flair, garnish the smoked eggs with crunchy fried onions, pickled red onions, pickled jalapeno pepper slices or chopped green onions or chives.

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Storage

Store prepared or leftover deviled eggs in an airtight container in the refrigerator for 2-3 days. They don’t freeze well. You can also make the filling in advance and store that separately from the eggs.

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