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Country Kitchen

Smoked Deviled Eggs with Smoked Bacon

March 29, 2018

The perfect treat is waiting for you and your family. All you need are a handful of ingredients, your Smokehouse Little Chief front load electric smoker, and some time to combine everything into one of the most edible treats ever created. You’ll find a full list of ingredients and directions below the how-to video.


  • 6 eggs
  • 1-2 slices bacon
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon granulated garlic
  • 1 tablespoon finely chopped fresh chives


You’ll want to start by hard boiling your eggs. Place them in a saucepan and fill with water about 1-inch above the eggs. Put on high heat and bring to boil. Reduce heat, cover and simmer for 5 minutes. Cool the eggs with cold water and ice. Then peel the shells off the eggs.

Next, cut the eggs in half and place them and the bacon on separate racks of your smoker. Then place the racks in the smoker with the bacon rack below the egg rack. Put your wood chips (your choice) into the smoker pan and place the pan into the bottom slot on your Little Chief. Close the smoker and plug it in. Allow to smoke for 30 to 45 minutes.

Once it’s done smoking, fry your bacon over medium-high heat and place on a paper towel until cool. Once cool, crumble or dice the smoked bacon.

To finish your deviled eggs, carefully remove the yolks from your smoked eggs and place into a small mixing bowl. Set aside the egg whites. Using a fork, mash the egg yolks. Mix the yolks with mayonnaise, mustard, vinegar, and garlic until completely combined. Fill egg whites with the mixture using a spoon. Sprinkle bacon and chives over your eggs.