Easter is around the corner and that means lots and lots of eggs at crazy low prices. Since hard cooked eggs last longer than raw, stock up and cook a whole bushel of them to use in recipes throughout the Easter week and beyond. Let me tell you, a Traeger'ed hard cooked egg is something really special. Baking eggs, opposed to boiling them, results in a superior texture and they are much easier to peel. Plus, cooking your eggs on your Traeger means you can cook a whole bunch at a time and feed a crowd. It is important to note, if you put the eggs directly on the grill grate they will develop a small brown spot. This doesn't affect the quality of the egg at all.
Traeger'ed Hard Baked Eggs
Prep time: None
Cook time: 25 to 30 minutes
Makes: 1 dozen eggs, but recipe can be adjusted down or up
Pellet recommendation: Any
1 dozen large eggs
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate.
Bake the eggs for 25 to 30 minutes.
Plunge the eggs into ice water to stop the cooking.
If not using immediately, use a permanent marker and mark each shell with a small X to indicate it’s a cooked—not raw—egg, then refrigerate.
Smoky Deviled Eggs
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 1 dozen Deviled Eggs
Pellet Recommendations: Any
7 Hard Cooked Eggs, peeled (follow recipe above)
3 tablespoons mayonnaise
3 teaspoons chives, diced
1 teaspoon brown mustard
1 teaspoon apple cider vinegar
Dash of hot sauce
Salt and pepper to taste
2 tablespoons crumbled bacon (optional)
Start your Traeger on smoke and leave the lid open for 4-5 minutes to establish the fire. Place your eggs directly on the grill grate or on a handy FrogMat (read our review here) and smoke for 30 minutes. Remove from the grill and allow the eggs to cool. Smoking your eggs will give them a slightly yellowed color, but an intense smoky flavor. If a classic white egg is your preference, then skip this step.
Slice the eggs lengthwise and scoop the egg yolks directly into a gallon zip top bag. Add the mayo, chives, mustard, vinegar, hot sauce, and salt and pepper to the bag. Eat or discard the two egg whites that look the ugliest.
Zip the bag closed and, using your hands, knead all of the ingredients together in the bag until completely smooth. Squeeze the yolk mixture into one corner of the bag and then cut the corner off.
Pipe the yolk mixture into the whites. Sprinkle with the crumbled bacon (if using) or Paprika (if using) and chill until you are ready to serve them.