Steps

• 1

  Bring a large pot of water to boil, add eggs and cook for 9 minutes. Remove and rinse in cold water. Once cool enough to handle, peel the eggs and slice in half.

• 2

  When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

• 3

  Place the eggs (yolk side up) and jalapeno peppers on the grill. Close the grill and allow to smoke for 45 minutes.

  180 ˚F / 82 ˚C

  00:45

  Super Smoke

• 4

  Meanwhile, cook the bacon until crispy. Allow to cool and chop until they become bits.

• 5

  Remove eggs and jalapenos from the Traeger.

• 6

  Slice top off the jalapenos, slice in half, remove seeds with a spoon and dice very finely.

• 7

  In a medium bowl carefully scoop the yolks out of the eggs. Add the jalapeno peppers, 1 tbsp bacon bits, mayo, vinegar, mustard, chili powder, paprika, and salt. Using a fork, mash the mixture together and taste for seasoning. Add more salt if needed.

• 8

  Using either a piping bag with your largest tip, or a teaspoon, fill each egg white with about 2-3 tsp of the yolk mixture.

• 9

  Top with a sprinkle of paprika and bacon bits and chopped chives. Enjoy!