Smoky Deviled Eggs Recipe

A couple of posts ago, I mentioned how I was going to post a deviled eggs recipe. I also mentioned that I had never tried them before. The first comment I got was “you have never tried deviled eggs!?” Apparently, it’s quite surprising that I have only just tried them for the first time recently. And I hope that I have done you guys proud. Correct me if I’m wrong, but it seems to be a dish that Americans love. But remember guys, I am not American, I am from a land down under (which means I am from Australia in case you didn’t know). So yes, this was a new experience for me. And you know what…..I loved it!!

A Delicious, Smokey Deviled Eggs Recipe. Eggs filled with the tastiest, creamiest filling.

It was a bit difficult to pinpoint whether I liked them at first because I had never tasted them before. So I made sure that I didn’t just veer away from the classic deviled eggs recipe, and I kept it basic. The only difference is that I made them smoky, as you have probably already noticed. You may be thinking “why?”. Well, because they are called DEVILED eggs, and I asked myself “where is the deviled part”. So I thought it would be a good idea to make them extra smokey and fiery. 

A Delicious, Smokey Deviled Eggs Recipe. Eggs filled with the tastiest, creamiest filling.

Other than that I just focused on making the filling balanced. Giving it that kick of mustard, the slight tang of vinegar, the creaminess of the mayo. Although it really is personal when making the filling. Add as little or as much as you like. Some people like bacon, some like to add avocado to give their deviled eggs a guacamole vibe, some people like to make really spicy deviled eggs etc. In my eyes, there is no such thing as the perfect deviled egg.  

A Delicious, Smokey Deviled Eggs Recipe. Eggs filled with the tastiest, creamiest filling.

By the way, I made my own homemade aioli to use in the mixture and it only takes 5 minutes to make in a food processor. So if you want to check that out, just click the link below the recipe. 


So what do you think? Did I do a good job of these deviled eggs? Is there something that you would do differently? Feel free to share any of your thoughts. I really hope you like them. Next up I will be making a homemade pizza recipe so l hope you look forward to that. Have a wonderful day and I will see you all soon. 

Yields 8

Smoky Deviled Eggs Recipe

A wonderful appetizer made with a little extra oomph. I know a lot of you Americans love this dish, so I wanted to try and do you proud with my own smokey deviled eggs recipe.

25 minPrep Time

15 minCook Time

40 minTotal Time

Save RecipeSave Recipe


4 eggs brought to room temperature

1-2 handfuls of ice (leave in the freezer until ready to use)

½ a teaspoon of red wine vinegar

1½ tablespoons of aioli

1 teaspoons of Dijon mustard

½ a teaspoon of smoked paprika

½ a teaspoon of Tabasco (add more if you want more spice)

4-5 sprigs of chives chopped

Salt and pepper for seasoning

Smoked salmon for garnish (optional)


Place the eggs in a pot and fill with just enough water to cover the eggs. Place the pot over the largest hot plate on your stove, then bring the water to a boil on high heat and cover with a lid.

As soon as the water starts boiling, turn the heat off and leave the eggs in the water for 10 minutes. Meanwhile, put your ice in a large bowl, then fill with water.

Once your 10 minutes are up, use a slotted spoon to transfer the eggs to the ice-cold water.

Leave in the water for 5-10 minutes.

Take the eggs out of the water, lightly tap the eggs on a surface to crack it, then gently but firmly roll the eggs on the surface to crack the egg all over. From there, they should be much easier to peel. Dipping the egg in the water while your peeling it helps too.

When your done peeling the eggs, make sure there are no small bits of leftover shell on them.

Get a damp bit of kitchen paper, then use a sharp knife to gently cut the deviled eggs in half length-ways. Each time you cut through an egg, wipe the knife with the damp kitchen paper so it's clean for your next cut.

Scoop out the yolk and place in a bowl. Add your red wine vinegar, aioli, Dijon mustard, smoked paprika, Tabasco, half of your chopped chives and a pinch of salt and pepper.

Use a fork to mash the egg yolks as much as you can. From there, I like to give the mixture a good whisk.

You could just spoon the mixture in the hollow area of the whites, but you could also fill a piping bag, then pipe it in if you want to present your deviled eggs really nicely.

Garnish with smoked salmon, the rest of your chopped chives and a pinch of smoked paprika, serve and enjoy.



I used my own homemade 5-minute aioli to make this deviled eggs recipe. So if you want to learn how to make it CLICK HERE to get the recipe. 


8 thoughts on “Smoky Deviled Eggs Recipe”

Leave a Reply

%d bloggers like this: