Merry's Smoked Deviled Eggs
What's Spring without smoked deviled eggs? With a kiss of smoky deliciousness, the perfect combination of mayo, spices, and ranch dressing, Merry Graham @amerryrecipe has elevated Deviled Eggs beyond what you can imagine!
Quick Info
Prep Time15m
Cook Time30m
CategoryVegetarian
The Ingredients
Serves 12 (2 per serving)
- 12 large or extra-large raw eggs
- 2 tablespoons lemon olive oil or light tasting olive oil
- 1/4 cup mayonnaise
- 1/4 cup Ranch dressing (from refrigerated section)
- 1 tablespoon classic yellow mustard
- 1 teaspoon apple cider or white wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon granulated garlic
- 1/8 teaspoon onion powder
- 2 tablespoons bacon bits (optional)
- 2 tablespoons finely chopped chives
Preparation Instructions
- Prepare your Primo Ceramic Grill: Arrange for 185°F to 200°F indirect smoking. Fill the firebox with a single layer of lump charcoal. Add two wood chunks for smokier flavor. Once the charcoal turns gray, place a diffuser rack and plates above the coals, then insert the grill grates.
- Cook the Eggs: Choose one of the following methods:
Electric Pressure Cooker: Place a steam rack in the bottom of the pressure cooker and fill with 1 1/2 cup water. Place eggs on the rack. Seal the cooker and set for 3 minutes of low-pressure cooking. After 3 minutes, release pressure quickly. Carefully remove eggs and cool in ice water until cool enough to handle.
In a Pot: Place eggs in a large saucepan or pot, and cover with 1 inch of water. Bring to a boil over high heat, then cover and set aside for 10 minutes. Place hot eggs into ice water and cool until easy to handle, about 2 minutes.
- Peel the Eggs: Tap the wide end of the egg with a spoon or on the counter to crack. Roll in your hands or on the counter to loosen the shell, then remove. Roll eggs in lemon olive oil.
- Make The Dressing: In a medium food processor, blend the mayonnaise, ranch dressing, mustard, vinegar, salt, granulated garlic, and onion powder.
Cooking Instructions
- Smoke the Eggs: Roll the hard cooked eggs in lemon olive oil. Arrange eggs in the center of the grill grates on a greased rack. Smoke for 30 minutes, rotating once.
- Prepare the Filling: Cut the eggs into halves, remove the yolks, and transfer them to the food processor. There should be about 1 1/2 cups cooked egg yolk. Blend eggs and dressing until smooth, about 2 minutes.
- Fill the Egg Whites: Spoon the yolk mixture evenly into the hollowed-out egg whites. You can use a piping bag for a neater presentation if desired.
- Garnish the Filled Eggs: Sprinkle eggs with chives, or add optional bacon bits for a meaty crunch. Serve at room temperature or chill for 30 minutes before serving at your Spring Brunch!
Recipe Notes
- I find the egg shells come off easier when the eggs are slightly warm. Don't soak eggs in ice water for more than 2 minutes.
- If a food processor is not available, use a fork to mash the yolks and dressing until smooth.
- In testing, eggs that were smoked with the shells on did not receive enough smoky flavor.
- In testing, when eggs are smoked over 200°F the egg white toughens too much.
- For a stronger Ranch flavor, you can increase the amount of Ranch dressing and decrease the mayonnaise. If the eggs seem dry, add more Ranch dressing. You can experiment with different creamy dressings, like refrigerated blue cheese dressing.
- I like a lot of filling in the egg whites so cook a few extra eggs and use just their egg yolks. Plus, some egg whites turn out too flimsy on one side so it is nice to have backups!
- Smoked Eggs can be finely chopped and mixed with my dressing recipe to make Egg Salad Spread. My friends and fam say the spread and the deviled eggs are the best they have had!
- Leftover deviled eggs can be stored in the refrigerator for up to 3 days, or finely chop for egg salad sandwiches.
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