By Traeger Kitchen
Whip hard boiled egg yolks with savory spices & smoke them on the Traeger for a holiday appetizer that's finger-licking delicious.
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|2 Teaspoon||white vinegar|
|1/2 Teaspoon||chili powder|
|2 Tablespoon||chives, chopped|
Bring a large pot of water to boil, add eggs and cook for 9 minutes. Remove and rinse in cold water. Once cool enough to handle, peel the eggs and slice in half.
12 Large eggs
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
Place the eggs (yolk side up) and jalapeno peppers on the grill. Close the grill and allow to smoke for 45 minutes.
180 ˚F / 82 ˚C
2 Whole jalapeño
Meanwhile, cook the bacon until crispy. Allow to cool and chop until they become bits.
2 Slices bacon
Remove eggs and jalapenos from the Traeger.
Slice top off the jalapenos, slice in half, remove seeds with a spoon and dice very finely.
In a medium bowl carefully scoop the yolks out of the eggs. Add the jalapeno peppers, 1 tbsp bacon bits, mayo, vinegar, mustard, chili powder, paprika, and salt. Using a fork, mash the mixture together and taste for seasoning. Add more salt if needed.
1/2 Cup Mayonnaise
2 Teaspoon white vinegar
2 Teaspoon Mustard
1/2 Teaspoon chili powder
1/2 Teaspoon paprika
1/4 Teaspoon Salt
Using either a piping bag with your largest tip, or a teaspoon, fill each egg white with about 2-3 tsp of the yolk mixture.
Top with a sprinkle of paprika and bacon bits and chopped chives. Enjoy!
1 As Needed paprika
2 Tablespoon chives, chopped
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