Appetizers & Snacks, Dinner, Side Dishes

Smoked Deviled Eggs

Step 1 of 6

Install the Accessory Frame in the bottom level of the unit. Place the Roast Rack in the Pro-Heat Pan.

12 hard-boiled eggs, peeled
½ cup mayonnaise
¼ cup finely diced shallot
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
1 teaspoon sweet pickle relish
1 teaspoon parsley leaf
¼ teaspoon dill weed
¼ teaspoon onion powder
¼ teaspoon kosher salt
Ground black pepper, as desired
1/8 teaspoon celery salt
Paprika, for garnish
Fresh chopped parsley, for garnish

Step 2 of 6

Halve eggs lengthwise, remove yolks and place in a medium bowl. Add all remaining ingredients except for paprika and chopped parsley and whisk until smooth and combined. Transfer the mixture to a piping back and fill each egg half with the filling.

12 hard-boiled eggs, peeled
½ cup mayonnaise
¼ cup finely diced shallot
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
1 teaspoon sweet pickle relish
1 teaspoon parsley leaf
¼ teaspoon dill weed
¼ teaspoon onion powder
¼ teaspoon kosher salt
Ground black pepper, as desired
1/8 teaspoon celery salt
Paprika, for garnish
Fresh chopped parsley, for garnish

Step 3 of 6

Place eggs on the pan. Open the oven door, then place the tray on the rack and close the door.

12 hard-boiled eggs, peeled
½ cup mayonnaise
¼ cup finely diced shallot
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
1 teaspoon sweet pickle relish
1 teaspoon parsley leaf
¼ teaspoon dill weed
¼ teaspoon onion powder
¼ teaspoon kosher salt
Ground black pepper, as desired
1/8 teaspoon celery salt
Paprika, for garnish
Fresh chopped parsley, for garnish

Step 4 of 6

While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box.

12 hard-boiled eggs, peeled
½ cup mayonnaise
¼ cup finely diced shallot
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
1 teaspoon sweet pickle relish
1 teaspoon parsley leaf
¼ teaspoon dill weed
¼ teaspoon onion powder
¼ teaspoon kosher salt
Ground black pepper, as desired
1/8 teaspoon celery salt
Paprika, for garnish
Fresh chopped parsley, for garnish

Step 5 of 6

Turn dial to select SMOKER, set temperature to 195°F, and set time to 20 minutes. Select START/STOP to begin smoking (preheat is not needed).

12 hard-boiled eggs, peeled
½ cup mayonnaise
¼ cup finely diced shallot
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
1 teaspoon sweet pickle relish
1 teaspoon parsley leaf
¼ teaspoon dill weed
¼ teaspoon onion powder
¼ teaspoon kosher salt
Ground black pepper, as desired
1/8 teaspoon celery salt
Paprika, for garnish
Fresh chopped parsley, for garnish

Step 6 of 6

When cooking is completed, open door and remove tray. Let eggs cool and if desired, serve topped with paprika and fresh parsley.

12 hard-boiled eggs, peeled
½ cup mayonnaise
¼ cup finely diced shallot
1 tablespoon spicy brown mustard
1 teaspoon lemon juice
1 teaspoon sweet pickle relish
1 teaspoon parsley leaf
¼ teaspoon dill weed
¼ teaspoon onion powder
¼ teaspoon kosher salt
Ground black pepper, as desired
1/8 teaspoon celery salt
Paprika, for garnish
Fresh chopped parsley, for garnish

Compatible with

Ninja Woodfire™ 8-in-1 Outdoor Oven

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

Step 1

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Step 6

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