Step

• 1

  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.

• 2

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

  180 ˚F / 82 ˚C

  00:15

• 3

  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.

  180 ˚F / 82 ˚C

  00:30

• 4

  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.

• 5

  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.

• 6

  Enjoy with a bit of hot sauce, if desired. Enjoy!