Tennessee BBQ Deviled Eggs on the Arteflame

Introduction

Smoky, creamy, and packed with BBQ flavor, these Tennessee BBQ Deviled Eggs elevate the classic picnic favorite with a rich grilled twist. We’re grilling everything—including the eggs—on the Arteflame Grill. With its signature center grill grate reaching over 1,000°F and the surrounding flat-top griddle, this grill makes these deviled eggs unlike any you've ever tasted. The smoke adds depth, and grilling the eggs creates an unbeatable char flavor. No oven, no pots or pans—just bold flavor and easy cleanup every single time.

Ingredients

• 6 large eggs
• 2 tbsp unsalted butter
• 2 tbsp mayonnaise
• 1 tbsp Tennessee-style BBQ sauce
• 1 tsp smoked paprika
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp finely chopped chives (plus extra for garnish)
• 1 strip of crispy grilled bacon, crumbled
• Optional: dash of hot sauce

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the napkins, light the paper, and let the grill heat up for 20 minutes until the flat top griddle and center grill are ready for cooking.

Step 2: Hard Cook the Eggs

1. Place the eggs near the outer ring of the flat cooktop griddle where the temperature is medium-low.
2. Turn them occasionally and cook for about 12–14 minutes until they are hard cooked inside.
3. Remove and let them cool completely before peeling.

Step 3: Prepare the Filling

1. Once cooled, peel the eggs and slice them lengthwise.
2. Scoop out the yolks and place them in a bowl.
3. Mash the yolks with a fork and mix in mayonnaise, BBQ sauce, Dijon mustard, smoked paprika, garlic powder, salt, pepper, and chopped chives.
4. If desired, add a dash of hot sauce for heat.

Step 4: Grill the Egg Whites for Flavor

1. Place the empty boiled egg white halves cut side down on the flat griddle near the center for a quick sear—about 1 minute for a slight char.
2. Flip and let the backside warm through for another minute.

Step 5: Assemble the Deviled Eggs

1. Fill each grilled egg white with a generous spoonful of the yolk filling.
2. Top with crumbled bacon and a sprinkle of chives.
3. Spoon a tiny extra drop of BBQ sauce on top for garnish.

Tips

• Use butter on the flat griddle for extra flavor instead of oil.
• Cook eggs near the outer edge to avoid overcooking.
• Don’t skip grilling the egg whites—it adds important texture and smoky flavor.
• These deviled eggs are a fantastic make-ahead option; just grill and assemble right before serving.
• Always cook meat to 15°F below target doneness—the temperature continues to rise after it's pulled from grill.

Variations

1. Spicy Jalapeño BBQ: Add finely minced grilled jalapeño to the filling for a spicy version.
2. Cheddar & Bacon: Mix shredded smoked cheddar into the yolk filling for a cheesy twist.
3. Sweet Bourbon BBQ: Use a bourbon-infused BBQ sauce for a sweeter Southern kick.
4. Pickled Relish Blend: Add 1 tsp of sweet pickle relish to the filling for tang and crunch.
5. Smoked Gouda BBQ: Replace half of the mayo with creamy smoked Gouda cheese spread for even deeper flavor.

Conclusion

These Tennessee BBQ Deviled Eggs are everything you love about Southern BBQ packed into bites of smoky, creamy, grilled goodness. The Arteflame Grill turns this humble appetizer into the MVP of your BBQ spread. Easy, mess-free, and impossibly flavorful—this one's destined to become a backyard favorite.

Best Pairings

• Chargrilled ribeye steak reverse seared on the Arteflame
• Grilled corn with butter and smoked paprika
• Sweet tea or a Tennessee whiskey lemonade
• Grilled peach halves with honey drizzle
• Smoked mac and cheese grilled on the flat top