These Smoked Deviled Eggs with Bacon are a classic and delicious healthy appetizer! They are quick and easy to make and are perfect for brunch! Packed with protein and filled with so much delicious flavor from the dijon mustard to the onions and bacon. These deviled eggs are also Paleo, Whole30, and Keto compatible.
Preheat the smoker to 180F and place peeled hard boiled eggs on the grates of the smoker for 15-30 minutes. Note: the eggs may turn yellow the longer they smoke. This is normal.
Cut the hard boiled eggs in half lengthwise and use a spoon to scoop out the yolks.
Add the yolks, mayo, hot sauce, coconut aminos, dijon mustard, and onion to a food processor (or mix and mash with a fork) and process until smooth.
Using a piping bag or a spoon, evenly divide the yolk filling between the egg whites.
Top with chopped bacon and a sprinkle of smoked paprika.
Notes
Ingredient Notes
Mayonnaise - I prefer avocado oil mayo, and be sure to make sure it’s Whole30 complaint if on a Whole30!
Hot Sauce - Franks Red Hot sauce is a great paleo compliant brand.
This Smoked Bacon recipe is my favorite bacon to use for this recipe. If you don't have a smoker, however, this Oven Bacon is another great quick and mess-free way to make bacon!
Cooking Notes
How to make hard boiled gggs - Place 12 eggs in a saucepan and cover in water (water should be 1-2 inches above eggs). Place saucepan on burner over medium high heat, cover, and bring water to a boil then turn off the burner. Allow eggs to sit covered for 10-12 minutes. Drain hot water and rinse eggs in saucepan with cold water until cool to touch. Immediately peel eggs under cold running water.
Smoking Notes
Because the eggs will absorb so much of the smoke flavor, mild flavored wood pellets like apple or cherry work great for this recipe!
Storage Notes
Store hard boiled eggs in an airtight container for up to one week.
Store deviled eggs in an airtight container for up to five days.
You can make these deviled eggs ahead of time and store in the fridge in an airtight container until ready to serve.