• 12 Large egg

• As Needed water

• 1 Stalk Celery, finely chopped

• 2 Tablespoon freshly minced chives

• 3/4 Cup mayonnaise

• 2 Teaspoon lemon juice

• 2 Teaspoon mustard

• To Taste salt and pepper

• To Taste smoked paprika

• As Needed Crackers

• As Needed Bread

1

Put the eggs in a large saucepan and cover with water by 1 inch. 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.

2

When cool enough to handle, peel the eggs under cold running water. When ready to cook, start the Z Grill grill and set temperature to 185 F. Preheat, lid closed for 10-15 minutes.

3

Arrange the peeled eggs on the grill grate and smoke for 30 minutes. (They will develop a light brown color from the smoke.) Transfer to a plate or bowl and let the eggs cool.

4

Dice the eggs and place in a mixing bowl. Add the celery, chives, mayonnaise, lemon juice, mustard, and salt and pepper to taste. If the salad looks dry, add more mayonnaise.

5

Mound the egg salad in a serving bowl and lightly dust the top with the smoked paprika. Serve with bread or crackers. Enjoy!