Steps

• 1

  In a small shallow dish, add the flour and 2 teaspoons of the Traeger Pork & Poultry Rub and stir to combine. Wet the eggs with water and roll in the seasoned flour to lightly coat.

• 2

  Wet your hands and divide the sausage into 4 equal-size balls. Flatten each ball into an oval. Cover each egg in sausage, smoothing the seams to encase the egg evenly. Rewet your hands as necessary.

• 3

  Dip each sausage-covered egg in the beaten egg, letting any excess drain off, and then dredge in the bread crumbs. Refrigerate the eggs, uncovered, for 1 to 2 hours.

• 4

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Place the eggs directly on the grill grates, close the lid, and smoke for 1 hour.

  180 ˚F / 82 ˚C

  01:00

  Super Smoke

• 6

  Remove the eggs from the grill and set aside. Increase the grill temperature to 375°F.

  375 ˚F / 191 ˚C

• 7

  Return the eggs to the grill grates and cook for 30 minutes, until the outside is golden brown and the sausage is fully cooked.

  375 ˚F / 191 ˚C

  00:30

• 8

  Make the dipping sauce. In a small bowl, combine the mayonnaise, mustard, and remaining 2 teaspoons of Traeger Pork and Poultry Rub and mix well.

• 9

  Remove the eggs from the grill and allow them to cool for a few minutes. Slice each egg into quarters with a sharp knife. Line a serving plate with leaf lettuce. Arrange the quartered eggs on the serving plate accompanied by the dipping sauce, and pickles if desired. Enjoy!