Traeger Smoked Deviled Egg Dip with Candied Bacon
Two delicious game day snacks come together in this duo-- smoked deviled egg dip is served with candied bacon for dipping. Touchdown!
Equipment
- Traeger grill
- Saucepan or Instant Pot
- Small cookie sheet
- Wire rack and cookie sheet
- Paring knife
- Rubber spatula
- pastry brush
Ingredients
- 8 Eggs
- 1 block Cream cheese
- 2 tbsp Brunch Junkie seasoning
- 4 tbsp mayo
- 2 tbsp mustard 1 of dijon and 1 of grainy brown
- 1 tbsp hot sauce
- 1/2 tbsp vinegar
- Salt & Pepper to taste
- 2 chives chopped
- Paprika
- 1/2 pound bacon
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup Pork & Poultry Rub
Instructions
- Cook your eggs until hard boiled.
- Peel the eggs and keep in a bowl of cold water.
- Preheat your Traeger Grill to 225*.
- Place the cream cheese on a piece of parchment paper in a small cookie sheet.
- Using a sharp paring knife, score the surface of the cream cheese in a hatch pattern.
- Season the cream cheese generously with Brunch Junkie seasoning.
- Place the cream cheese in the grill and smoke for about an hour.
- With 15 minutes left in the smoking time, add the hard boiled eggs to the grill and smoke for 10-15 minutes.
- Remove the cream cheese and the eggs from the grill and turn up the grill heat to 250*.
- Arrange the bacon on a wire rack in a lined cookie sheet.
- Brush one side of the bacon with maple syrup, then sprinkle with brown sugar and Pork and Poultry seasoning.
- Flip the bacon and repeat the process.
- Place the bacon on the cookie sheet in the grill and cook for about 25 minutes at 250*.
- While the bacon cooks, make the dip.
- Combine the cream cheese, eggs, mayo, mustards, vinegar and hot sauce in the food processor.
- Pulse until the texture is consistent and everything is well incorporated.
- Scrape down the sides of the food processor and pulse once more.
- Season to taste with salt and pepper.
- Stir in the chopped chives.
- Transfer the dip to a serving bowl.
- Sprinkle with paprika.
- Turn up the heat on the grill to 350* and continue cooking the bacon until it is largely rendered and starting to crisp.
- Remove the pan from the grill and allow to cool for 5 minutes.
- Then transfer the bacon slices to a plate and cut in half with kitchen shears.
- Serve the Smoked Deviled Egg Dip with Candied Bacon dippers, crostini and veggie slices.