12 large eggs, cooked an peeled
6 tablespoons mayonnaise
1 tablespoon dijon mustard
Salt and pepper to taste
1 pound of bacon, cooked
2 teaspoons Camp Chef's Kickin' BBQ rub or your favorite rub
2 tablespoons fresh dill, minced
1 tablespoon of fresh basil, minced or basil paste
Preheat pellet grill to high smoke.
Place cooked and peeled eggs directly on grill grate. Smoke eggs for 30 minutes. Remove from the grill and allow eggs to cool.
Fry, dry and, Crumble about 2/3 of the bacon, then chop the rest into large chucks to top eggs with.
Slice the eggs lengthwise and scoop the egg yolks into a medium sized bowl. Add mayonnaise, mustard, salt, pepper, crumbled bacon, rub, dill and basil. Mix until well combined.
Add egg mixture into gallon zip lock bag. Zip the bag closed. Squeeze the egg mixture into one corner of the bag; cut a small part of the corner off. Pipe the egg mixture into the hard boiled egg whites.
Top deviled eggs with chunked bacon and fresh dill or basil.