By Traeger Kitchen
The classic egg salad sandwich gets an upgrade with Traeger-smoked eggs.
|1 Stalk||celery, trimmed, and finely diced|
|2 Tablespoon||chives, or green onion, finely diced|
|2 Teaspoon||fresh lemon juice, plus more for serving|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|Romaine Lettuce, for serving|
|Bread, for serving|
|Hot sauce, for serving, optional|
In a large saucepan add the eggs and cover with 1 inch of water. Bring to a rolling boil over medium-high heat.
12 Large eggs
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.
When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
165 ˚F / 74 ˚C
Place the peeled eggs directly on the grill grates. Close the lid and smoke for 30 minutes. Eggs will develop a light brown color from the smoke.
165 ˚F / 74 ˚C
Remove the eggs from the grill and allow them to cool. Dice the eggs and place them 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 additional mayonnaise as needed.
1 Stalk celery, trimmed, and finely diced
2 Tablespoon chives, or green onion, finely diced
1/2 Cup Mayonnaise
2 Teaspoon fresh lemon juice, plus more for serving
2 Teaspoon Mustard
To Taste kosher salt
To Taste freshly ground black pepper
Slice the lettuce thin and dress it with lemon juice. Add a generous scoop of smoked egg salad to the bottom slice of bread, top with lettuce and another slice of bread. Enjoy with a bit of hot sauce, if desired. Enjoy!
Romaine Lettuce, for serving
Bread, for serving
Hot sauce, for serving, optional
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