Traeger Smoked Deviled Jalapeno Eggs

How to Make Traeger Smoked Deviled Jalapeno Eggs

1. 1

   Step 1: Hard-boil and cool the eggs

   Place the 6 eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Transfer immediately to an ice bath for 10 minutes to stop cooking; this makes peeling easier.

   For this step

   • 6 large eggsLarge eggs
   
2. 2

   Step 2: Preheat Traeger and smoke the peeled eggs

   Preheat your Traeger (or pellet smoker) to 225°F (107°C) with mild fruit or hickory pellets. Peel the cooled eggs, arrange them directly on the grill grate or on a wire rack, and smoke for 20–25 minutes until they take on a light golden tint and a subtle smoke aroma (don’t over-smoke — you want flavor without drying). Remove and cool briefly.
3. 3

   Step 3: Make the jalapeño deviled filling

   Slice each smoked egg in half lengthwise and transfer yolks to a mixing bowl. Mash the yolks with mayonnaise, sour cream, diced jalapeño, Dijon, apple cider vinegar, smoked paprika, salt and pepper until smooth but still slightly textured. Taste and adjust seasoning or jalapeño heat as desired.

   For this step

   • 2 tbspMayonnaise
   • 1 tbspSour cream (or plain Greek yogurt)
   • 1 smallFresh jalapeño, seeded and finely diced
   • 1 tspDijon mustard
   • 1 tspApple cider vinegar (or lime juice)
   • 1/2 tspSmoked paprika (plus extra for garnish)
   • 1/4 tspKosher salt
   • a pinchFreshly ground black pepper
   
4. 4

   Step 4: Assemble the deviled eggs

   Spoon or pipe the yolk mixture back into the egg white halves. Arrange the filled halves on a platter; this recipe yields 12 deviled egg halves (two halves per serving for 6 servings).
   
5. 5

   Step 5: Garnish and chill before serving

   Sprinkle a little extra smoked paprika over the filled eggs and scatter the chopped chives on top. Chill at least 20 minutes to let flavors meld, then serve cold or at just above fridge temperature.

   For this step

   • 1 tbspFresh chives, finely chopped (for garnish)
   

1. Place the 6 eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Transfer immediately to an ice bath for 10 minutes to stop cooking; this makes peeling easier.
2. Preheat your Traeger (or pellet smoker) to 225°F (107°C) with mild fruit or hickory pellets. Peel the cooled eggs, arrange them directly on the grill grate or on a wire rack, and smoke for 20–25 minutes until they take on a light golden tint and a subtle smoke aroma (don’t over-smoke — you want flavor without drying). Remove and cool briefly.
3. Slice each smoked egg in half lengthwise and transfer yolks to a mixing bowl. Mash the yolks with mayonnaise, sour cream, diced jalapeño, Dijon, apple cider vinegar, smoked paprika, salt and pepper until smooth but still slightly textured. Taste and adjust seasoning or jalapeño heat as desired.
4. Spoon or pipe the yolk mixture back into the egg white halves. Arrange the filled halves on a platter; this recipe yields 12 deviled egg halves (two halves per serving for 6 servings).
5. Sprinkle a little extra smoked paprika over the filled eggs and scatter the chopped chives on top. Chill at least 20 minutes to let flavors meld, then serve cold or at just above fridge temperature.