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Smoked Egg Salad Sandwich

Smoked Egg Salad Sandwich

By Traeger Kitchen

The classic egg salad sandwich gets an upgrade with Traeger-smoked eggs.

Prep Time

25 Min

Cook Time

35 Min




This recipe serves:


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Units of Measurement:
12 Large eggs
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
Romaine Lettuce, for serving
Bread, for serving
Hot sauce, for serving, optional


  • 1

    In a large saucepan add the eggs and cover with 1 inch of water. Bring to a rolling boil over medium-high heat.

  • 2

    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.

  • 3

    When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

    165 ˚F / 74 ˚C

    Super Smoke

  • 4

    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


    Super Smoke

  • 5

    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.

  • 6

    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!

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