1 dozen eggs, extra large, washed
4 tablespoons mayonnaise, heavy duty
1 teaspoon apple cider vinegar
1 1/2 teaspoons yellow mustard
1 teaspoon Oink Rub (5280culinary.com/product/oink-7oz/)
1 tablespoon High Altitude BBQ Sauce (5280culinary.com/product/high-altitude-bbq-sauce/)
1 tablespoon roasted green chiles, minced
BBQ pulled pork, chopped fine, as needed
Coleslaw, shredded, as needed
Low country BBQ sauce mixed in coleslaw, to taste
Preheat pellet grill to 180 degrees on smoke setting. Place 3 cups of water in a large saucepan; bring to a boil. Slowly add the eggs and return to a boil. Adjust water if needed to ensure eggs are covered. Remove from heat and place eggs into a deep ice bath; chill for 5-7 minutes. Peel eggs, place on a plate and store in refrigerator until time to smoke.
Place the chilled whole, hard-boiled eggs into the pellet grill on the top shelf. Close the lid and smoke for 30-45 minutes, depending on desired smoke level.
Once the eggs are smoked, place on a plate, cover with plastic wrap and place in refrigerator to chill for one hour. (Note: it’s normal for the eggs to have a yellow color to them after being smoked.) Once fully chilled, remove eggs and gently slice in half lengthwise. Pop out the yolks into a smaller bowl and arrange the egg white halves onto a plate. Cover and chill the whites until time to fill.
Take a fork and mash yolks into fine crumbles. Add the mayo, vinegar, mustard, Oink Rub, High Altitude BBQ Sauce and green chiles; mix using a rubber spatula. Place the mixture into a large resealable bag and place in the refrigerator to chill for 30 minutes minimum.
Mix the slaw and low country BBQ sauce, and mince the pulled pork; chill in refrigerator. Snip off the tip of the resealable bag and squeeze to slowly fill the egg white halves until all the mixture is evenly divided between all of them. With a wet spoon, lightly tamp the peaks of the yolk mixture down. Top with the chilled pulled pork and slaw mixture. Dust with Oink Rub and served chilled.
Provided by Colorado Proud and Chef Jason K. Morse, C.E.C., 5280 Culinary and Ace Hardware Grill Expert