Want something a little different for your next barbecue? Try these Smoked BBQ Pickled Eggs. They’re simple to make and deliver a bold, smoky flavor that pairs perfectly with tangy barbecue sauce and vinegar.
Smoked BBQ Pickled Eggs
Fire up your smoker and get ready to impress the egg lovers at your next gathering. These eggs are grilled, chilled, peeled, smoked and then placed in a vinegar-and-barbecue-sauce brine. Serve them as a snack, appetizer, or part of a picnic spread — they travel well and keep their flavor in the fridge for several days.
Recipe Shopping List
Here’s a quick list of what you’ll need. For exact quantities, refer to the recipe card below.
- Eggs
- Barbecue sauce
- Vinegar (apple cider or white)
- Optional: hot sauce
- Large mason jars for pickling
How To Make This Recipe
Below is a concise overview of the process so you know what to expect. Use the full recipe card at the bottom for precise times and amounts.
- Grill: Preheat your grill or pellet smoker to 325°F. Place room-temperature eggs directly on the grates and grill for about 30 minutes.
- Chill: Transfer the eggs to an ice bath and chill for 30 minutes to stop cooking and make peeling easier.
- Smoke: Lower the grill temperature to 180–200°F. Peel the eggs and place them back on the smoker for 15–60 minutes depending on how strong you want the smoke flavor.
- Pickle: Mix barbecue sauce and vinegar to create a tangy brine. Place smoked eggs into large mason jars without packing them too tightly, then pour the brine over the eggs until they’re covered. Seal the jars and refrigerate.
- Wait: Allow the eggs to pickle for 1–2 days before serving. Keep refrigerated and consume within a week.
Recipe FAQ
Store the pickled eggs in the refrigerator, covered in the mason jars, for up to one week.
Yes — white vinegar works well if you don’t have apple cider vinegar on hand.
Use your favorite barbecue sauce, whether mild or spicy. The flavor of the sauce will shape the final taste, so choose one you enjoy. You can also use a homemade sauce if you prefer.
Pin For Later
Smoked BBQ Pickled Eggs
Take hard-boiled eggs up a notch: smoke them briefly, then pickle in a vinegar-and-barbecue-sauce brine for a smoky, tangy bite.
15 minutes
1 hour
1 hour 15 minutes
Ingredients
- 12 eggs
- 4 cups barbecue sauce
- 1 cup apple cider vinegar (or white vinegar)
- Hot sauce (optional)
Recommended Products
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Blackstone Pellet Grill -
Apple Cider Vinegar
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Ball Mason Jars (32 oz)
Instructions
- Preheat your pellet grill or smoker to 325°F. Place room-temperature eggs directly on the grill grates and grill for 30 minutes.
- Remove eggs and place in an ice bath to chill for 30 minutes, replenishing ice as needed.
- Reduce grill heat to 180–200°F. Peel eggs and put them back on the smoker for 15–30 minutes; longer smoking yields stronger smoke flavor.
- Stir together barbecue sauce and vinegar. Place eggs in large glass mason jars without packing them too tightly so the brine can circulate.
- Fill jars with the barbecue-vinegar mixture, seal, and refrigerate for 1–2 days before serving.
Notes
- These eggs are not shelf-stable and must be refrigerated. Consume within one week.
- Quantity of BBQ sauce and vinegar depends on how tightly eggs are packed in jars; have extra on hand if needed.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 238
Total Fat: 5g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 186mg
Sodium: 1039mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 32g
Protein: 7g
Nutrition data provided here is only an estimate.
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