Step

• Step 1

  Put the eggs in a large saucepan and cover with 1” water. Bring to a rolling boil over medium-high heat. Remove from the heat and cover with a tight-fitting lid. Let the eggs sit in the hot water for 8 minutes, then drain. Cover with ice water. When cool enough to handle, peel the eggs under cold running water.

  Ingredients

  • 12 Large eggs

• Step 2

  When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

  00:15

  180 ˚F / 82 ˚C

• Step 3

  Arrange the peeled eggs on the grill grate and smoke for 30 minutes. Eggs will develop a light brown color from the smoke. Transfer to a plate or bowl and let the eggs cool.

  00:30

  180 ˚F / 82 ˚C

• Step 4

  Dice the eggs and place in a mixing bowl. Add the celery, chives or green onions, mayonnaise to taste, lemon juice, mustard, and salt and pepper to taste. If the salad looks dry, add more mayonnaise.

  Ingredients

  • 1 Stalk celery, diced

  • 2 Tablespoon chives, chopped

  • 3/4 Cup mayonnaise

  • 2 Teaspoon lemon juice

  • 2 Teaspoon mustard

  • As Needed salt

  • As Needed pepper

• Step 5

  Slice the lettuce thin and dress it with some lemon juice. Add a generous scoop of the smoked egg salad to the bottom slice of bread, top with lettuce and another slice of bread.

  Ingredients

  • As Needed butter lettuce

  • As Needed Bread

• Step 6

  Enjoy with a bit of hot sauce, if desired. Enjoy!

  Ingredients

  • As Needed hot sauce