Easter is almost upon us and that means a lot of things to a lot of people, but here at Traeger HQ it mostly means delectable ham and flavorful stuffed deviled eggs. Sure you can stick with the traditional boiled egg/mayo combination, but if you've got a Traeger then please don't.
We have mastered the art of baking the eggs on your grill, then smoking the peeled eggs and we are here to share our secrets. A smoked hard cooked egg is something extra special and fantastically delicious. This year, we filled our smoky baked egg whites with creamy yolks mixed with roasted jalapenos and topped with shredded sharp cheddar.
These aren't your Grandma's deviled eggs. They are waaaaay better. In fact, you might want to make a double batch.
PS, to save a step, we recommend roasting your jalapenos while you bake your eggs.
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.
Roasted Jalapeno 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
1 teaspoon brown mustard
1 teaspoon apple cider vinegar
1 jalapeno, roasted, seeded, and finely diced
Dash of hot sauce
Salt and pepper to taste
1/2 cup finely shredded sharp cheddar cheese
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, in a muffin pan, 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, mustard, vinegar, hot sauce, roasted jalapenos 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 finely shredded cheddar or Paprika (if using) and chill until you are ready to serve.
Click the link below for a printable version of this recipe:
Hard Baked Eggs and Roasted Jalapeno Cheddar Deviled Eggs.docx (14.03 kb)