• ¼ lb. cooked bacon, chopped

  • 12 hard-boiled eggs

  • ½ cup mayonnaise

  • 1 tbsp Tabasco® Chipotle Pepper Sauce

  • 1 tbsp white vinegar

  • 2 tbsp Big Green Egg Sweet & Smoky Seasoning, plus more for garnish

  • 1 tbsp finely diced garlic

  • 4 oz. diced pimento peppers

  • 4 tbsp green onions, sliced at a bias


Set the EGG up for direct cooking at 400°F/204°C and preheat a cast iron skillet

Add the bacon to the EGG; stir every 2 minutes until crispy. Transfer the bacon to a paper towel to cool.

Split the eggs in half horizontally and scoop the yolks into a food processor. Add the mayonnaise, bacon (reserving some for garnishing), tabasco, vinegar, seasoning, garlic and pimentos and pulse it in the food processor until the mixture is almost smooth.

Fill a piping bag – or a zip lock bag with a cut corner – and pipe the mixture into the eggs. Garnish with green onion, bacon, and a light sprinkle of seasoning.