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Garlic Bombs Smoked Deviled EggsGarlic Bombs Smoked Deviled Eggs

Garlic Bombs Smoked Deviled Eggs, we love deviled eggs; they make a great cold appetizer on a hot day. Instead of dumping the eggs in water and boiling, we took advantage of our Louisiana Grill/Smoker. Why not? Ken smoked some jumbo eggs with some of Lumberjacks new “Lumber Jill” Italian Blend garlic wood pellets adding a nice smoky garlic flavor to our eggs. Then, Patti deviled them with lots of dried garlic, mayo, and mustard and, of course, Louisiana Grills Chicken Seasoning. It was the perfect blend of all the spices we wanted. For the required garnish we used chipotle powder instead of the usual paprika.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood  pellet burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Garlic Bombs Smoked Deviled Eggs
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 2 hours @ 225 degrees (107c)
Grill: Louisiana Wood Pellet Grill/Smoker LG 700
Pellets: Lumberjack “Lumber Jill” Italian Blend

Ingredients: Garlic Bombs Smoked Deviled Eggs

  • 8 jumbo eggs
  • Mayonnaise
  • Dijon or horseradish mustard
  • Minced dried garlic
  • Louisiana Grills Chicken Seasoning
  • Chipotle powder or paprika
  • Note: We left out amounts of our ingredients so you can make them to your taste.
Garlic Bombs Smoked Deviled Eggs
Smokin’ Some Eggs on Our Louisiana LG 700

Directions: Garlic Bombs Smoked Deviled Eggs

Pull the eggs off the grill and put them in an ice bath until cool. Then, put them in the refrigerator for a day or so. Shell smoked hard cooked eggs. With small spoon remove egg yolks into small bowl. Blend all ingredients thoroughly. Spoon mixture lightly back into egg white halves. Sprinkle with chipotle or paprika. Chill until ready to serve.

Garlic Bombs Smoked Deviled Eggs
A Wood Pellet Grill Recipe

Garlic Bombs Smoked Deviled Eggs
After Smoking Put Them in the Refrigerator for a Day or So
Garlic Bombs Smoked Deviled Eggs
Garlic Smoked Smoked Eggs

Garlic Bombs Smoked Deviled Eggs
A Wood Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill/Smoker

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

So after the grill comes up to temp and burns clean turn it back down to 225 degrees (107c). Place your eggs directly onto the grill and just let it hang out in the smoke and get happy for 2 hours or so. This is referred to as “Smoking” or “Hot Smoking” and you can pick up all the flavor of the smoke.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Garlic Bombs Smoked Deviled Eggs
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti
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