Grilled Deviled Eggs


  • 12 hard-boiled eggs, shells peeled
  • 1/2 cup mayonnaise, plus more, to taste, for brushing
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chipotle adobo sauce from chipotle peppers in adobo
  • 1 teaspoon smoked paprika, plus more, to taste, for dusting
  • kosher salt, to taste
  • freshly ground black pepper, to taste


  1. Preheat the grill to medium-high heat.
  2. On a cutting board with a sharp knife, evenly slice each hard-boiled egg in half lengthwise, making 24 pieces.
  3. In a medium bowl with a spoon, scoop the egg yolks out of the sliced egg, transferring the yolks to the bowl.
  4. Mash the yolks with a fork until smooth and no chunks remain.
  5. Add the mayonnaise, the Dijon mustard, the chipotle adobo sauce, and the smoked paprika to the mashed yolks and stir together until completely combined.
  6. Add the kosher salt and the freshly ground pepper to the egg yolk mixture, stirring to combine and tasting for seasoning.
  7. Transfer the egg yolk mixture to a piping bag and refrigerate until ready to use.
  8. With a pastry brush, lightly brush the extra mayonnaise on the cut-side of each of the eggs, until covered.
  9. Cut-side down, add the eggs to a grill basket, closing and securing the grill basket.
  10. Transfer the grill basket onto the grill directly over the heat and cook until grill marks appear on the eggs, about 30 seconds-1 minute.
  11. Transfer the eggs from the grill basket to an airtight container and allow them to cool.
  12. Cover and refrigerate the eggs until ready to prepare.
  13. Transfer the egg yolk mixture and the grilled eggs from the refrigerator to a flat surface.
  14. Pipe the egg yolk mixture into each egg and dust the tops with the extra smoked paprika.
  15. Transfer the deviled eggs back to the airtight container and refrigerate until ready to serve.
  16. Plate and serve.

4 thoughts on “Grilled Deviled Eggs

Comments are closed.

Upcoming Events