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Smoked Chipotle Bacon Deviled Eggs
Spicy, smoky, and tangy! This chipotle and bacon deviled eggs recipe is the best! Use the smoking instructions to cold smoke any deviled egg recipe. They're delicious!
Course
Appetizer/Snack
Cuisine
American - Southern
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
12
Calories
139
kcal
Author
Marye Audet-White
Equipment
Food smoker
Deviled egg plate
Wood chips
Ingredients
12
eggs
hard cooked and peeled
⅓
cup
mayonnaise
2
tablespoons
Dijon mustard
1
tablespoon
chipotle chilies in adobo
mashed
½
pound
bacon
cooked crisp and crumbled
Smoked paprika
Salt
Instructions
Cut the cooked, peeled eggs in half.
Gently remove yolks with a spoon.
Add the yolks to a large bowl and set aside.
Arrange the egg whites on a serving dish with the cut side up.
Mash the yolks with the mayonnaise and the mustard until they are smooth and creamy..
Mix in the chipotle, the bacon, and 1 tablespoon of the bacon fat.
Taste and add more chipotle, salt, or mustard if needed. Be careful, the chipotle will get spicier as the eggs stand.
Fill the hollows in the egg whites with the yolk mixture.
Sprinkle with smoked paprika.
Garnish with a piece of bacon and some chives
Chill until serving.
To Smoke
Place the finished deviled eggs on a plate under a dome or lid.
Place the tube under the dome.
Fill the receptacle for the wood chips and light according to manufacturers instructions. Turn on.
Let the food smoke for 5 to 10 minutes.
Turn the smoker off but leave the dome over the eggs to let the smoke settle in for at least 5 minutes or more.
Remove dome and serve or refrigerate.
Nutrition
Calories:
139
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
259
mg
|
Potassium:
91
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
75
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
1
mg