The classic Egg Salad Sandwich gets an upgrade with Traeger-smoked eggs.
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Put the eggs in a large saucepan and cover with 1” water. Bring to a rolling boil over medium-high heat. Remove from the heat and cover with a tight-fitting lid. Let the eggs sit in the hot water for 8 minutes, then drain. Cover with ice water. When cool enough to handle, peel the eggs under cold running water.
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
Arrange the peeled eggs on the grill grate and smoke for 30 minutes. Eggs will develop a light brown color from the smoke. Transfer to a plate or bowl and let the eggs cool.
Dice the eggs and place in a mixing bowl. Add the celery, chives or green onions, mayonnaise to taste, lemon juice, mustard, and salt and pepper to taste. If the salad looks dry, add more mayonnaise.
Slice the lettuce thin and dress it with some lemon juice. Add a generous scoop of the smoked egg salad to the bottom slice of bread, top with lettuce and another slice of bread.
Enjoy with a bit of hot sauce, if desired. Enjoy!
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