Matt Giese



  • 7 hard boiled eggs, cooked, cooled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon mustard (brown or spicy preferred)
  • 1 teaspoon apple cider vinegar
  • 1 to 11/2 teaspoons tarragon vinegar to taste
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste


  • Set smoker to 180 and allow to reach target temperature.
  • Place peeled eggs directly on the grill grate for 30 minutes.
  • Remove eggs and allow to cool.
  • Slice eggs lengthwise and gently remove yolks into mixing bowl.
  • Add mayonnaise, mustard and vinegars. Salt and pepper to taste. Mix well until smooth.
  • Place mixture into halved egg whites. Sprinkle with paprika.
  • Serve immediately or chill until ready to serve.