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Cold Smoked Deviled Eggs Recipe with Paprika and Candied Bacon – Easy and Flavorful

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This recipe features deviled eggs infused with subtle cold smoke, topped with smoked paprika and sweet candied bacon for a smoky, sweet, and creamy flavor combination that’s perfect for parties or casual snacks.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise (Hellmann’s recommended)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 8 slices thick-cut bacon
  • 8 tablespoons brown sugar
  • Wood chips for cold smoking (applewood or cherry wood preferred)

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
  2. Immediately transfer eggs to an ice bath to cool for 5 minutes.
  3. Gently tap each egg on a hard surface and peel under running water to remove shells cleanly. Slice eggs in half lengthwise and carefully scoop out yolks into a medium bowl.
  4. Preheat oven to 375°F. Line a baking sheet with parchment paper and arrange 8 slices of thick-cut bacon. Sprinkle each slice with about 1 tablespoon of brown sugar and bake for 15-20 minutes until crispy and caramelized.
  5. Transfer bacon to a wire rack to cool and harden; then chop into bite-sized pieces.
  6. Arrange the empty egg whites on a tray. Using a cold smoker or smoke gun with applewood chips, cold smoke the egg whites for 15-20 minutes to infuse a gentle smoky aroma without cooking or drying them out.
  7. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth but still creamy. Taste and adjust seasoning as needed.
  8. Using a piping bag or spoon, fill each smoked egg white half with the yolk mixture.
  9. Sprinkle each filled egg with smoked paprika and top with a piece of candied bacon.
  10. Refrigerate for at least 20 minutes before serving to let flavors meld.

Notes

If you don’t have a smoker, a smoke gun or covered grill with wood chips can be used for cold smoking. Cover eggs loosely with foil during smoking to prevent drying out. Avoid overcooking eggs to maintain creamy yolks. Watch bacon carefully when candying to prevent burning. Candied bacon topping is best eaten fresh or reheated briefly to maintain crunch.

Nutrition

Keywords: cold smoked deviled eggs, deviled eggs recipe, smoked paprika, candied bacon, party appetizers, easy deviled eggs, smoky deviled eggs

Find it online: https://realityeats.com/cold-smoked-deviled-eggs-recipe-with-paprika-and-candied-bacon-easy-and-flavorful/