Bloody Mary Smoked Deviled Eggs by 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!
SERVES 12 servings PREP 15 mins COOK 2 hrs READY IN 2 hrs 15 mins
- 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:
- Pellet Smoker Grill
- Set pellet smoker to 225°F
- 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.
- Once cooled, Peel the eggs. Then using a sharp knife slice each egg in half, lengthwise.
- Gently remove the yolks and place in food processor. Arrange the egg white halves on a serving platter.
- In food processor add the cooked egg yolks, mayonnaise, cocktail sauce, horseradish, hot sauce and worcestershire sauce. Blend on high until creamy.
- 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.)
- Garnish each egg with a celery matchstick, smoked bacon slice, and an olive or pickle slice.