Smoked Deviled Eggs
Easter has came and gone, and how we have tons of hard boiled eggs left over from the Easter Egg Hunt.
Well Traeger has the perfect recipe to try something new with the leftovers. It’s Smoked Deviled Eggs! It’s a smokin’ twist on a classic appetizer. These deviled eggs are smoked on a Traeger and loaded with flavor.
7 HARD BOILED EGGS, COOKED AND PEELED
3 TBSP MAYONNAISE
3 TSP CHIVES, DICED
1 TSP BROWN MUSTARD
1 TSP APPLE CIDER VINEGAR
DASH HOT SAUCE
SALT AND PEPPER, TO TASTE
2 TBSP BACON, CRUMBLED
PAPRIKA, FOR DUSTING
When ready to cook, start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Keep the temperature on Smoke setting (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.
Place cooked and peeled eggs directly on the grill grate. Smoke eggs for 30 minutes. Remove from the grill and allow eggs to cool.
Slice the eggs lengthwise and scoop the egg yolks into a gallon zip top bag. Add mayonnaise, chives, mustard, vinegar, hot sauce, salt and pepper to the bag.
Zip the bag closed and, using your hands, knead all of the ingredients together until completely smooth.
Squeeze the yolk mixture into one corner of the bag; cut a small part of the corner off. Pipe the yolk mixture into the hard boiled egg whites.
Top deviled eggs with crumbled bacon and paprika. Chill until ready to serve. Enjoy!