A favorite side for any BBQ dinner with a touch of smoke.
This recipe uses Big Green Egg Citrus & Herb Seasoning.
- 2 pounds Yukon Gold potatoes, washed and dried
- 2 eggs
- 1 cup bacon grease, softened, not melted
- ½ lb. bacon, cooked and diced
- Big Green Egg Citrus & Herb Seasoning
- ½ cup yellow onion, diced
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp yellow mustard
- 2 cups mayonnaise
- 2 stalks of celery, chopped
- 1 tbsp chives, chopped
Set the EGG for indirect cooking with the convEGGtor at 225°F/107°C.
Cover the potatoes completely with warm, soft bacon grease and the Big Green Egg Citrus & Herb Seasoning. Puncture each potato several times. Place the potatoes and the 2 eggs on the Big Green Egg and cook for 2 hours, or until the potatoes are tender in the center. Put the eggs in an ice bath after removing from the EGG.
While the eggs and potatoes are cooking, mix together the onion, vinegar, salt, pepper, bacon, mustard, mayonnaise, and celery.
Once cooled, dice the eggs and potatoes and mix with the rest of the ingredients. Top with the chives and enjoy!
Maybe a dumb question, but is this Intended to mean cool the potatoes and eggs way down to where this is aweserved cold or just cooled a bit and served warm (which sounds more like smoked loaded mashed potatoes I guess)
This is to your preference. We suggest that it is room temperature, but if you would like to chill the potatoes and eggs more that is fine as well.
When you state put the potatoes & 2 eggs on the Big Green Egg and cook for 2 hours, am I putting them directly on the conveggtor or metal grill? Is the conveggtor facing up or down?
Usually “set the EGG for indirect” means put the conveggtor in facing down with a metal grill on top, and food goes on the grill. I did this once already and it was great, though my potatoes took about 4-5 hours not 2. I’m doing it again today. Can’t wait!