Smoked Birria Deviled Eggs
I made Smoked Chicken Birria and decided to try a recipe for Smoked Birria Deviled Eggs with the leftover birria.
We did do the birria tacos on the Blackstone of course, and even Birria Egg Rolls (highly recommend!).
We had just a little birria left and these eggs were phenomenal!
How to make Smoked Birria Deviled Eggs
Gently put a dozen eggs in a large pot and cover them with cold water.
Bring to a boil, reduce heat to simmer and cook 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.
Then put the peeled eggs on your smoker or Traeger pellet grill set to 180 degrees for about 45 minutes.
They soak up more smoky flavor being already peeled.
You can even see the smoky color that they develop.
Now let’s go make some deviled eggs, friends!
Slice each egg in half and put the yolks in a bowl.
Add some mayo, mustard, a little liquid from the birria, kosher salt, pepper, and chili powder to the yolks.
And blend the filling with a hand mixer for about a minute.
Then fill the egg whites.
I just use a spoon, no fanciness here.
Finally add a spoonful of birria and optional toppings such as pickled red onions, cilantro, and/or jalapeno slices!
Smoked Birria Deviled Eggs did not last long at our party!
If you like Smoked Birria Deviled Eggs, you might also like these recipes…
Blackstone Griddle Birria Tacos
Smoked Cheesy Sausage Jalapenos
Traeger Honey Chipotle Pumpkin Seeds
Holiday Worthy Traeger Recipes
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Smoked Birria Deviled Eggs
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 12 large eggs
- 1/2 cup mayo
- 2 tablespoons yellow mustard
- 2 tablespoons liquid from birria
- kosher salt, pepper
- 1 teaspoon chili powder (plus more to sprinkle over top)
- 1 cup leftover birria at room temperature (recipe link for birria in post above)
- Optional toppings: jalapeno slices, pickled red onions, cilantro
Instructions
- Gently put eggs in a large pot. Cover them with cold water. Bring to a boil, reduce heat to simmer and cook 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, put them in a smoker set to 180 degrees for 45 minutes to an hour. Remove the eggs and cut them 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, birria liquid, kosher salt, pepper, and chili powder in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, chili powder, mayo or mustard to your taste.
- Fill the egg whites with the filling and top each egg with a spoonful of birria, chili powder, and a jalapeno slice, pickled red onion, and/or cilantro if desired.
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