Smoked Deviled Eggs are a wood-fired twist on my classic deviled eggs, made by smoking peeled hard-boiled eggs low and slow before filling them with a creamy mixture of avocado oil mayonnaise, Dijon mustard, apple cider vinegar, and smoked paprika. They’re an easy smoker appetizer for Thanksgiving, Christmas, Easter, backyard BBQs, or anytime you already have the smoker going. Unlike sweeter versions made with relish or heavily loaded BBQ-style deviled eggs, this recipe keeps the filling savory and simple so the wood-fired flavor can shine.
