Smoked Bacon Deviled Eggs

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 12 (26 deviled eggs)

Ingredients

• 14 large eggs
• 6 slices of crispy bacon, crumbled
• 1/4 cup mayonnaise
• 3 tablespoons Dijon mustard
• 2 Tablespoons favorite BBQ Seasoning (We Used Meat Church Voodoo)
• 2 tablespoons rendered bacon fat
• Salt and freshly ground black pepper, to taste

Instructions

1. Hard-Boil the Eggs
   • Place eggs in a saucepan and cover with cold water, about 1 inch above the eggs.
   • Bring the water to a gentle boil, then cover the pan and turn off the heat. Let the eggs sit for 10-12 minutes.
   • Drain and transfer eggs to an ice bath to cool completely. Peel the eggs once cooled.
2. Smoke the Eggs

• For this video we used our Traeger 780 Pro. with the temparate set at 200 degrees. Place the eggs directly on the smoker grate. Smoke for 45-60 minutes.

1. Prepare the Bacon
2. Cook the bacon in on a foil lined sheet pan at 380 degrees until crispy. Drain on paper towels, then crumble into small pieces. Set aside.

1. Remove Eggs from Smoker
2. Prepare the Filling

1. Slice the peeled eggs in half lengthwise and scoop out the yolks into a bowl. Set the egg whites aside.
2. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, BBQ Seasoning, salt, and pepper and bacon grease. Mix well until creamy.
3. Fill zip-top bag with filling and cut corner to fill eggs.
4. Fill the Egg Whites
5. Spoon or pipe the yolk mixture into the egg white halves. Use a piping bag or a plastic sandwich bag with a corner snipped off for a cleaner look.
6. Garnish and Serve

1. Sprinkle the remaining bacon, and smoked paprika(if desired) on top of the filled eggs.
2. Serve immediately or refrigerate for up to 4 hours before serving.

Enjoy your savory, smoky deviled eggs! 🥚🥓