Prep time 20 mins
Cook time 30 mins|
Go the extra mile on those protein packed eggs by adding smoked hard wood flavoring. Lunch or Brunch on Easter, nothing hits the spot like a Traeger smoked egg salad.
12 Large Eggs
1 stalk STALK CELERY, TRIMMED AND FINELY DICED
2 Tbsp. chives or 1 green onion Chives or Green Onion, Minced
1/2 to 3/4 cup Mayonnaise, AS NEEDED
2 Tsp Fresh Lemon Juice
2 Tsp Mustard
Kosher salt, to taste
FRESHLY GROUND Black Pepper, to taste
Smoked Paprika, for garnish
Bread or Crackers
Put the eggs in a large saucepan and cover with water by 1 inch. 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, start the Traeger grill on Smoke with the lid open until the fire is established (4 -5 minutes).
Arrange the peeled eggs on the grill grate and smoke for 30 minutes. (They 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, mayonnaise, lemon juice, mustard, 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. Enjoy!