Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 7 | hard-boiled eggs, peeled |
| 3 Tablespoon | Mayonnaise |
| 3 Teaspoon | chopped fresh chives |
| 1 Teaspoon | brown mustard |
| 1 Teaspoon | apple cider vinegar |
| Dash | hot sauce |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| 2 Tablespoon | cooked and crumbled bacon |
| Paprika, for garnish |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 7 | hard-boiled eggs, peeled |
| 3 Tablespoon | Mayonnaise |
| 3 Teaspoon | chopped fresh chives |
| 1 Teaspoon | brown mustard |
| 1 Teaspoon | apple cider vinegar |
| Dash | hot sauce |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| 2 Tablespoon | cooked and crumbled bacon |
| Paprika, for garnish |
Steps
1
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
180 ˚F / 82 ˚C
Super Smoke
2
Place the hard-boiled eggs directly on the grill grates. Close the lid and smoke for 30 minutes. Remove the eggs from the grill and let cool.
180 ˚F / 82 ˚C
00:30
Super Smoke
3
Slice the eggs lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, chives, mustard, vinegar, hot sauce, salt, and pepper and mash well with a fork until the filling is completely smooth. Transfer to a gallon-size zip-top bag and cut a hole in a corner of the bag to create a 1/2-inch opening
4
Pipe the yolk mixture into the egg whites. Chill in the refrigerator until ready to serve.
5
Garnish with the bacon and a dusting of paprika just before serving. Enjoy!
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