Place the eggs in a single layer in a large saucepan and add enough water to cover them by at least 2.5 centimetres. Place the saucepan (uncovered) over high heat on the stove and bring the water to a boil. Remove the saucepan from the heat, cover the saucepan and let the eggs stand for 15 minutes. Drain the eggs and run cold water over them until cool to the touch. Peel the eggs and place them in a perforated grill pan.
While the eggs are cooking, fry the bacon in a large skillet on the stove until crisp, 7 to 10 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Crumble and set aside.
Prepare a water smoker for indirect cooking with very low heat (95°C to 120°C). Add the wood chunks to the charcoal.
Smoke the eggs in the perforated grill pan over indirect very low heat, with the lid closed, until they develop a smoky flavour, about 45 minutes, turning periodically to coat them evenly with a smoky hue. Transfer the eggs to a bowl and refrigerate until completely chilled, about 30 minutes. Then cut each egg lengthwise in half, scoop out the yolks into a bowl and mash with a fork. Add the mayonnaise, chives, mustard, ¼ teaspoon of the paprika, the salt and pepper. Then mix until well combined. Spoon the mixture into the hollows of the egg whites and garnish with the bacon and the remaining paprika. If not serving immediately, cover and refrigerate.
Smoke the eggs in the perforated grill pan over very low heat, with the lid closed, until they develop a smoky flavour, about 45 minutes, turning periodically to coat them evenly with a smoky hue. Transfer the eggs to a bowl and refrigerate until completely chilled, about 30 minutes. Then cut each egg lengthwise in half, scoop out the yolks into a bowl and mash with a fork. Add the mayonnaise, chives, mustard, ¼ teaspoon of the paprika, the salt and pepper. Then mix until well combined. Spoon the mixture into the hollows of the egg whites and garnish with the bacon and the remaining paprika. If not serving immediately, cover and refrigerate.
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