Thank goodness it's summertime!! Winter was quite unrelenting this year. There can really be no better way to celebrate its closure than with a smoky summertime barbecue with all of your friends.
While one half of the country was buried under snow earlier this year, the other half was going through a tough drought. Consequently, the prices of some of our favorite things have sky-rocketed. But do not despair! Eggs are one of the most affordable proteins on the market and they taste best with some smoke and their best friend: crisp, salty bacon.
With all of the cool mayo creaminess in egg salad, we also like the idea of adding a little jalapeno heat into the mix. Makes for an interesting and slightly spicy twist on the classic. The smoking technique used on the eggs would also be great for making some extra-smoky deviled eggs.
This money-saving recipe is in our Traeger on a Budget cookbook.
SMOKED BACON, EGG & JALAPENO SALAD
PREP TIME: 1 hour, 20 min.
COOK TIME: 1 hour, 25 min.
SERVES: 6 to 8
PELLETS: Hickory or Cherry
THINGS YOU’LL NEED
• 12 large eggs
• 4 slices bacon
• 1 stalk celery, trimmed & finely diced
• 2 tablespoons minced chives or 1 green onion, trimmed and white and green parts minced
• 1/2 to 3/4 cup mayonnaise, or as needed
• 2 teaspoons fresh lemon juice, or more to taste
• 2 teaspoons mustard
• 2 tablespoons pickled jalapenos, diced (or more, to taste)
• Coarse salt (kosher) and freshly ground black pepper
• Smoked paprika for garnish
• Bread or crackers for serving
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 325 degrees F, lid closed, for 10 to 15 minutes.
Put the eggs into a muffin tin and bake on the Traeger for 30 minutes. Simultaneously, place the bacon slices on the grate and grill until it is crisp, about 25 to 30 minutes.
Remove the eggs and the bacon and turn the heat on the Traeger down to Smoke.
When cool enough to handle, peel the eggs under cold running water. (Don't stress if the eggs don't look perfect. Luckily, it doesn't matter if the eggs get a little hacked because you're going to chop them up any ways.)
Arrange the peeled eggs on the grill grate and smoke for 45 minutes. (They will develop a light brown color from the smoke.)
Transfer to a plate or bowl and let the eggs cool.
Chop up the bacon and transfer to a mixing bowl. Add in the diced eggs, celery, chives, mayonnaise, lemon juice, mustard, diced jalapenos and salt and pepper to taste. If the salad looks dry, add more mayonnaise.
Mound the egg salad in a serving bowl and lightly dust the top with the smoked paprika. Serve with bread or crackers and grilled meats, if you have some handy.
Smoked Bacon, Egg Jalapeno Salad Recipe.docx (11.86 kb)