- 1 cup soaked hickory wood chips
- 12 hard-cooked eggs, peeled
- Smoked Green and Black Oliva(10 of each)
- Smoked Jalapenos (3-4)
- 1/2 cup Miracle Whip
- 1 teaspoon mustard
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
Add wood chips to grill according to manufacturer’s directions. Place eggs on grill rack. Grill, covered, over indirect medium heat(150 range) for 1-2 hours or until golden brown. Cool slightly.
Cut eggs lengthwise in half. Chop up the Jalapenos and olives. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir Miracle Whip, mustard, salt, pepper, paprika, and Jalapenos and olives. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.
The eggs take on a mild smoky flavor from the hickory chips and turn a light amber color.
The idea isn’t to further cook the eggs on the grill, just to add smoke flavor. Be sure to place them over indirect heat, not over the coals.