Photo by Mary Cressler/Vindulge.
You can find the original recipe first published on Vindulge. Used with permission.
Ingredients
- 12 large hard-boiled eggs, cooked and peeled
- 1/4 cup mayonnaise
- 1 1/2 tablespoons finely diced pepperoncini, about 4 medium-sized peppers
- 1 tablespoon chipotle in adobo sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons yellow mustard
- 1/4 teaspoon juice from a pepperoncini jar
- 1/8 teaspoon salt or your favorite dry rub
- 3 slices cooked crispy bacon, diced
- 2 tablespoons hot pickled peppers, diced
- 1 teaspoon smoked paprika
- chives
Instructions
Method
Set the EGG for indirect cooking at 160-170°F/ 71°-76°C
Place cooked and peeled eggs directly on the EGG for 30 minutes. Remove and let cool.
Using a sharp knife, slice each egg in half, lengthwise, and then gently remove the yolks from the egg halves with a small fork or spoon and place the yolks into a mixing bowl.
Using a fork, mash up the yolks. Then add the remaining filling ingredients. Add more Dijon mustard or mayo to get to your desired creamy consistency.
Add the filling into a large piping bag, cut a small hole in the tip, and then pipe the filling back into the egg halves, about ½ a tablespoon of filling per egg. If no piping bag, then spoon the filling to the egg half. Top with your favorite meaty garnish and a sprinkle of smoked paprika.
Optional toppings:
- Pork Belly Burnt Ends
- Smoked Brisket
- Pulled Pork
- Smoked Salmon