Delicious Deviled Eggs with Sweet & Smoky Seasoning prepared on the Big Green Egg.
Recipe courtesy of Taylor Shulman, Big Green Egg Culinary Center
Set the EGG up for direct cooking at 400°F/204°C and preheat a Cast Iron Skillet.
Add the bacon to the EGG; stir every 2 minutes until crispy. Transfer the bacon to a paper towel to cool.
Split the eggs in half horizontally and scoop the yolks into a food processor. Add the mayonnaise, bacon (reserving some for garnishing), tabasco, vinegar, seasoning, garlic and pimentos and pulse it in the food processor until the mixture is almost smooth.
Fill a piping bag – or a zip lock bag with a cut corner – and pipe the mixture into the eggs. Garnish with green onion, bacon, and a light sprinkle of seasoning.