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Delicious Deviled Eggs with Sweet & Smoky Seasoning prepared on the Big Green Egg.

Recipe courtesy of Taylor Shulman, Big Green Egg Culinary Center


  • ¼ lb. cooked bacon, chopped
  • 12 hard-boiled eggs
  • ½ cup mayonnaise
  • 1 tbsp Tabasco® Chipotle Pepper Sauce
  • 1 tbsp white vinegar
  • 2 tbsp Big Green Egg Sweet & Smoky Seasoning, plus more for garnish
  • 1 tbsp finely diced garlic
  • 4 oz. diced pimento peppers
  • 4 tbsp green onions, sliced at a bias


  1. Set the EGG up for direct cooking at 400°F/204°C and preheat a Cast Iron Skillet.
  2. Add the bacon to the EGG; stir every 2 minutes until crispy. Transfer the bacon to a paper towel to cool.
  3. Split the eggs in half horizontally and scoop the yolks into a food processor. Add the mayonnaise, bacon (reserving some for garnishing), tabasco, vinegar, seasoning, garlic and pimentos and pulse it in the food processor until the mixture is almost smooth.
  4. Fill a piping bag – or a zip lock bag with a cut corner – and pipe the mixture into the eggs. Garnish with green onion, bacon, and a light sprinkle of seasoning.

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