These smoked Cajun deviled eggs take regular deviled eggs to a whole new level.
And let me assure you this next level kicks it up a notch in both spice and smoky flavor!
These do take a little extra time in preparation, but not necessarily a whole lot of extra work.
But even though they take a little extra time, I have included my special secret for making hard boiled eggs super easy to peel.
Deviled eggs are always a hit at any party, game day celebration, or holiday side dish… so why not make them extra special, am I right?!
How to make smoked Cajun deviled eggs
This recipes starts just like any other deviled egg recipe, by boiling some eggs.
Put a dozen eggs in a pot and cover with cold water.
Then bring the water to a boil and reduce the heat to simmer for 10 minutes.
This next step is part of the easy peeling trick… leave the eggs alone in the water for 45 minutes after turning off the stove.
After 45 minutes add some ice cubes and then peel the eggs while they are still slightly warm.
The step where we add these to the smoker is one of just a few changes to my traditional deviled egg recipe.
Set your smoker or pellet grill to 180 degrees and place the peeled eggs on the grate.
Let these smoke and do their thing for about 45 minutes.
You can tell by the slightly smoky color that the eggs have absorbed that yummy smoky flavor.
Now we will make the filling for the eggs.
First slice each egg in half and put the egg yolks in one bowl and place the white part of the eggs on a tray or deviled egg container.
Next add 1/2 cup mayo, 1/4 cup whole grain mustard, Cajun seasoning, and a few dashes of hot sauce to the bowl with the egg yolks.
Depending on the salt content of your Cajun seasoning you may or may not need to add kosher salt and pepper.
Use a hand mixer to beat this for a minute or two or until it comes together.
Taste for seasoning and add more mayo, whole grain mustard, Cajun seasoning, and or hot sauce if needed.
Top each of the smoked Cajun deviled eggs with a sliced pickled jalapeno and some paprika!
Chill these in the fridge for at least an hour before serving.
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Smoked Cajun Deviled Eggs
- Traeger/Pellet Grill
- 12 eggs
- 1/2 cup mayo
- 1/4 cup whole grain mustard
- 5 to 8 dashes hot sauce (I used cayenne pepper sauce, like Tabasco)
- Cajun seasoning, kosher salt, pepper
- 24 pickled jalapeno slices
- Optional: paprika
- Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer. Simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.
- Place a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.
- Once the eggs are peeled, place them in a smoker set to 180 degrees for 45 minutes. Remove and cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.
- Add the mayo, mustard, and hot sauce along with Cajun seasoning, kosher salt and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, Cajun seasoning, mayo or mustard to your taste.Note: Be aware of the salt content in your Cajun seasoning before adding kosher salt to avoid over salting.
- Place a spoonful of the mixture into each egg white. Top each with a jalapeno slice and sprinkle with paprika desired. Refrigerate at least an hour before serving