I recently tried a fun and creative take on a classic appetizer—grilled deviled eggs. The smoky, charred egg whites paired with a creamy, tangy filling make for a delicious bite-sized treat. Let me share how to make this dish that’s perfect for outdoor gatherings or simply adding a twist to your usual deviled egg recipe.

Grilled Deviled Eggs

Why You’ll Love This Recipe

I love this recipe because it combines the best of both worlds: the nostalgia of deviled eggs with a smoky, grilled twist. Grilling the egg whites brings a new flavor profile, adding a light char without overwhelming the delicate filling. The rich, creamy yolk mixture is perfectly balanced with tangy Dijon mustard, spicy hot sauce, and a pinch of salt. Topped with pickled onions and fresh chives, it’s a fresh and flavorful dish that looks impressive and is surprisingly easy to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 12 hard-cooked eggs, peeled and halved
• 6 Tbsp mayonnaise
• 2 tsp Dijon mustard
• 1½ tsp hot sauce
• ¾ tsp kosher salt
• ¼ tsp black pepper, plus extra for garnish
• 2 tsp vegetable oil
• Pickled red onions, for topping
• Chopped fresh chives, for garnish

directions

I preheated my gas grill to medium-high heat (about 400–450°F). While waiting for it to heat up, I separated the yolks from the whites and placed the yolks in a bowl.
I mashed the yolks with a fork until they were crumbly and then mixed in the mayonnaise, mustard, hot sauce, salt, and pepper, stirring until smooth. I transferred the mixture to a piping bag (or a zip-top bag) and refrigerated it until ready to use.
I brushed the cut sides of the egg whites with vegetable oil. Working in batches of about 4 to 6 halves, I placed the egg whites, cut-side down, on the grill and let them cook for about 1 minute, just long enough to get some nice grill marks.
After grilling all the egg whites, I piped the yolk filling into each half.
I topped each egg with pickled red onions and a sprinkle of fresh chives, adding a dash of black pepper for a bit of extra flavor. Then, I served them immediately.

Servings and timing

This recipe yields 12 deviled egg halves, which typically serves about 6 people as an appetizer.

Prep time: around 15 minutes
Grill time: approximately 5 minutes for all whites in batches
Total time: about 20–25 minutes

Variations

There are so many ways to mix things up with this recipe:

You can swap out the pickled red onions for sweet pickle relish or chopped cornichons.
Add a dash of smoked paprika or cayenne pepper to the filling to give it more heat and complexity.
If you want a creamier filling, try adding a bit of sour cream or Greek yogurt to the mix.
Garnish with a sprinkle of paprika for a more classic presentation.

storage/reheating

If you’re prepping ahead, I recommend storing the boiled eggs and filling separately in airtight containers in the fridge. Both can stay fresh for up to 2 days. However, it’s best to assemble the deviled eggs just before serving to prevent the egg whites from becoming soggy. The grilled whites are best eaten the same day, so I wouldn’t recommend reheating them.

FAQs

How far in advance can I prep this?

I usually prepare the boiled eggs and the filling up to two days ahead. I store them separately in the fridge and assemble the deviled eggs just before serving.

Can I substitute grilling with another method?

Yes, if grilling isn’t an option, you can broil the egg whites in the oven. Just brush them with oil and broil them for a minute or so to get some char.

How should I boil eggs to peel easily?

To make peeling easier, I start my eggs in cold water, bring it to a boil, then turn off the heat and let them sit for about 10–12 minutes. After that, I transfer them to an ice bath to cool, and the shells come off much more easily.

How long do deviled eggs last in the fridge?

As long as they’re stored properly (preferably in an airtight container), deviled eggs last about 3–4 days in the fridge. However, I always prefer to assemble them just before serving for the freshest taste and texture.

Can I freeze deviled eggs?

Freezing is not recommended. The egg whites become rubbery, and the filling can separate. It’s best to keep the deviled eggs in the fridge and enjoy them within a few days.

Conclusion

These grilled deviled eggs have quickly become one of my favorite dishes to make for gatherings. The smoky grilled egg whites add such a unique flavor, and the creamy filling is the perfect balance of tangy and spicy. The pickled onions and fresh chives bring a pop of color and freshness that make these eggs look as good as they taste. I’ll definitely be making these again for my next cookout—they’re always a hit!