Prep Time:  15 mins
Cook Time:  120 mins
Total Time:  135 mins
Servings:  12
Bloody Mary Smoked Deviled Eggs topped with bacon and olive with Jacqueline Duffin

Looking for a fun bite to serve at your Easter gathering, weekend brunch or backyard BBQ? This smoked deviled egg recipe from Jacqueline Duffin is a play on a Bloody Mary cocktail. Cooking hard-boiled eggs on the pellet smoker brings a delicious touch of smoke to this recipe. You can also prep these ahead of time!


For the Deviled Eggs:

  • 6 large eggs
  • 3 Tbsp mayonnaise
  • 1 Tbsp cocktail sauce
  • ¼ tsp prepared horseradish
  • ¼ tsp hot sauce
  • Few dashes of worcestershire sauce

For garnish:

  • 1-2 tsp Old Bay Seasoning
  • Smoked bacon strips (sliced down the center lengthwise and cut into 1” strips – smoke at 300°F until crispy)
  • Celery sticks (cut into skinny matchsticks) and leafy tops
  • Small pimento stuffed green olives
  • Sliced baby dill pickles

Items You'll Need


  1. Set pellet smoker to 225°F
  2. Place eggs upright in muffin tin (this keeps yolks centered during the cook) and smoke on pellet grill for 2 hours. Allow eggs to cool in fridge or in ice bath before peeling.
  3. Once cooled, Peel the eggs. Then using a sharp knife slice each egg in half, lengthwise.
  4. Close up of finished deviled egg
  5. Gently remove the yolks and place in food processor. Arrange the egg white halves on a serving platter.
  6. In food processor add the cooked egg yolks, mayonnaise, cocktail sauce, horseradish, hot sauce and worcestershire sauce. Blend on high until creamy.
  7. On a shallow dish or plate add Old Bay seasoning and dip each cooked egg white half in seasoning then fill each half with prepared filling. (Tip: Use a decorative piping tip OR a Ziploc bag with the corner trimmed off and pipe filling into each egg for uniform looking eggs.)
  8. Finished plate of deviled eggs with olive and pickle topping
  9. Garnish each egg with a celery matchstick, smoked bacon slice, and an olive or pickle slice.
  10. Enjoy!