• 12 Large eggs

• 2 Whole jalapeño

• 2 Slices bacon

• 1/2 Cup mayonnaise

• 2 Teaspoon white vinegar

• 2 Teaspoon mustard

• 1/2 Teaspoon chili powder

• 1/2 Teaspoon paprika

• 1/4 Teaspoon salt

• 1 As Needed paprika

• 2 Tablespoon chives, chopped

1

Bring a large pot of water to boil, add eggs and cook for 9 minutes. Remove and rinse in cold water. Once cool enough to handle, peel the eggs and slice in half.

2

When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

3

Place the eggs (yolk side up) and jalapeno peppers on the grill. Close the grill and allow to smoke for 45 minutes.

4

Meanwhile, cook the bacon until crispy. Allow to cool and chop until they become bits.

5

Remove eggs and jalapenos from the Z Grill.

6

Slice top off the jalapenos, slice in half, remove seeds with a spoon and dice very finely.

7

In a medium bowl carefully scoop the yolks out of the eggs. Add the jalapeno peppers, 1 tbsp bacon bits, mayo, vinegar, mustard, chili powder, paprika, and salt. Using a fork, mash the mixture together and taste for seasoning. Add more salt if needed.

8

Using either a piping bag with your largest tip, or a teaspoon, fill each egg white with about 2-3 tsp of the yolk mixture.

9

Top with a sprinkle of paprika and bacon bits and chopped chives. Enjoy!