Devilish Smoked Eggs Recipe

Are you looking for a Smoking Hellish recipe this weekend?


6 Eggs

¼ Cup mayonnaise

1 Tsp Dijon mustard

½ Tsp horseradish

1 Tbsp your favourite BBQ sauce

½ Tsp hot sauce

Salt & pepper


Place eggs into a pot of water and bring to a boil.

Reduce heat to a simmer and cook for 5 minutes.

Remove eggs and peel once cool.

Place eggs directly on rack of smoker that has been preheated to 200°F and smoke for 25-30 minutes with hickory bisquettes.

Remove eggs from smoker and cut in half lengthwise and remove yolk from all eggs.

Combine remaining ingredients with yolks, blending with a fork.

Scoop or pipe the filling back into the whites.

Place in fridge for 3 hours or overnight.

Garnish with paprika or sliced green onions.



Hickory Wood Bisquettes

The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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