By Traeger Kitchen
Go the extra mile on those protein packed eggs by adding smoked hardwood flavoring. Whether it's lunch or brunch on Easter, nothing hits the spot like a Traeger smoked egg salad.
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|1 Stalk||celery, finely chopped|
|2 Tablespoon||freshly minced chives|
|2 Teaspoon||lemon juice|
|To Taste||salt and pepper|
|To Taste||smoked paprika|
Put the eggs in a large saucepan and cover with water by 1 inch. 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.
12 Large Eggs
As Needed water
When cool enough to handle, peel the eggs under cold running water. When ready to cook, start the Traeger grill and set temperature to 185 F. Preheat, lid closed for 10-15 minutes.
185 ˚F / 85 ˚C
Arrange the peeled eggs on the grill grate and smoke for 30 minutes. (They will develop a light brown color from the smoke.) Transfer to a plate or bowl and let the eggs cool.
185 ˚F / 85 ˚C
Dice the eggs and place in a mixing bowl. Add the celery, chives, mayonnaise, lemon juice, mustard, and salt and pepper to taste. If the salad looks dry, add more mayonnaise.
1 Stalk celery, finely chopped
2 Tablespoon freshly minced chives
3/4 Cup Mayonnaise
2 Teaspoon lemon juice
2 Teaspoon Mustard
To Taste salt and pepper
Mound the egg salad in a serving bowl and lightly dust the top with the smoked paprika. Serve with bread or crackers. Enjoy!
To Taste smoked paprika
As Needed Crackers
As Needed Bread