Bacon, Egg and Cheese Smoked Deviled Eggs


Suzanne Vizethann is the chef, founder and owner of Buttermilk Kitchen, the beloved breakfast/brunch restaurant in the Buckhead neighborhood of Atlanta GA. After working in fine dining restaurants around the city, Suzanne opened the Hungry Peach, a cafe and catering concept, which later led to the opening of Buttermilk Kitchen in 2012.

The breakfast innovator and brunch queen is a Food Network CHOPPED champion, contestant on the hit show Guy’s Grocery Games, and has also been featured on the Today Show, the Chew, and Diners Drive-Ins and Dives. Suzanne has a whimsical approach to the typical American breakfast, and considers herself to be a ‘breakfast designer’, creating innovative recipes that are not only delicious but also beautiful to look at.


  • 6 hard boiled eggs, cooked and peeled
  • 3 Tbsp mayonnaise
  • 1 Tbsp cheddar cheese, shredded
  • 1 tsp stone ground mustard
  • Salt and pepper to taste
  • 2 slices bacon, cooked and crumbled, bacon fat reserved
  • Chives, minced for garnish


Set the EGG for indirect cooking with the convEGGtor at 200°F/93°C.

Place cooked and peeled eggs directly on the grill grate. Smoke eggs for 15-20 minutes (flipping over halfway through the cook). Remove and allow the eggs to cool.

Cut off about ⅛” slice off opposite sides of each hardboiled egg and discard. Removing this piece of egg white will ensure that your deviled eggs will sit flat on the plate. Next cut each hard-boiled egg in half crosswise and carefully lift out the yolks and place into a small mixing bowl.

Add mayonnaise, cheddar cheese, mustard, reserved bacon fat, salt and pepper to the yolks and mash with a fork. Place filling into piping bag and pipe into egg whites. Garnish with crumbled bacon and minced chives.

2 thoughts on “Bacon, Egg and Cheese Smoked Deviled Eggs”

    1. I’ve used hickory while smoking ribs and they turn out fantastic. I put them on when I wrap my ribs and smoke them 20-40 mins.

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