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Roasted Jalapeno Cheddar Deviled Eggs

Roasted Jalapeno Cheddar Deviled Eggs

By Traeger Kitchen

Don’t wait until Easter for deviled eggs, these spicy roasted jalapeno deviled eggs are a great appetizer for a family party or while watching the game.

Prep Time

10 Min

Cook Time

30 Min

Pellets

Alder

Ingredients

Number of People Serving

6

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Units of Measurement:
main
7 Eggs, hard boiled
3 Tablespoon mayonnaise
1 Teaspoon brown mustard
1 Teaspoon apple cider vinegar
1 Dash hot sauce
1 jalapeño pepper, deseeded and minced
To Taste salt and pepper
1/2 Cup shredded cheddar cheese
To Taste paprika

Step

  • 1

    Start your Traeger and set the temperature to 180 F (80°C) . Preheat, lid closed for 10-15 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

    Place your eggs directly on the grill grate and smoke for 30 minutes.

    180 ˚F / 82 ˚C

    00:30

  • 3

    Remove from the grill and allow the eggs to cool. Smoking the eggs will give them a slightly yellowed color, but an intense smoky flavor. If a classic white egg is your preference, then skip this step.

  • 4

    Slice the eggs lengthwise and scoop the egg yolks directly into a gallon zip top bag.

  • 5

    Add the mayo, mustard, vinegar, hot sauce, roasted jalapeños and salt and pepper to the bag.

  • 6

    Zip the bag closed and, using your hands, knead all of the ingredients together in the bag until completely smooth.

  • 7

    Squeeze the yolk mixture into one corner of the bag and then cut the corner off. Pipe the yolk mixture into the whites.

  • 8

    Sprinkle with the finely shredded cheddar or paprika and chill until you are ready to serve. Enjoy!

My Notes

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