Before You Get Started

The amount of mayonnaise in the filling is intentionally flexible — start with 1/4 cup, mix well, and add more only if the filling looks dry. The goal is creamy and pipeable, not stiff. Roasted garlic can be made ahead and stored in the refrigerator for up to a week; pick up a pre-roasted head from the grocery store if you want to save time. Crush the Cheetos while still in the bag to keep the mess contained. 

Steps

• Step 1

  Preheat your Traeger to 350°F with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Make the candied bacon: Set a wire rack over a baking sheet. Lay the bacon strips in a single layer on the rack. Sprinkle evenly with the brown sugar and a pinch of cayenne. Place the baking sheet on the grill grates and cook until the fat is rendered, the sugar is caramelized, and the bacon is crisp, about 15 to 20 minutes. Transfer to a clean wire rack and let cool completely. Cut into 1-inch pieces. 

  00:20

  350 ˚F / 177 ˚C

  Ingredients

  • 1/2 Pound thick-cut bacon

  • 3 Tablespoon light brown sugar, packed

  • Pinch cayenne pepper

• Step 3

  Meanwhile, halve the hard-boiled eggs lengthwise. Pop the yolks into a medium bowl and arrange the whites on a serving platter. 

  Ingredients

  • 8 Large large eggs, hard-boiled and peeled

• Step 4

  Make the filling: Mash the yolks with a fork until no large lumps remain. Add 1/4 cup of the mayonnaise, the roasted garlic, smoked paprika, lemon juice, and red pepper flakes. Stir until smooth. If the filling looks dry or stiff, add more mayonnaise, 1 tablespoon at a time, until creamy and pipeable. Season with salt to taste. 

  Ingredients

  • 1/2 Cup mayonnaise

  • 3 Tablespoon chopped roasted garlic

  • 1 Tablespoon smoked paprika

  •  Juice of 1/2 lemon

  • 1/4 Teaspoon red pepper flakes

  •  Kosher salt, to taste

• Step 5

  Transfer the filling to a piping bag fitted with a large round or star tip. Pipe the filling generously into each egg white half. 

• Step 6

  Sprinkle the crushed Flamin' Hot Cheetos over the filled egg halves, covering the filling. Scatter the chives evenly over the top. Place one piece of candied bacon on each egg half. Serve immediately. 

  Ingredients

  • 2 Cup Flamin' Hot Cheetos, finely crushed

  • 2 Tablespoon finely chopped fresh chives

  Pro Tip

  Hardwood: Hickory gives a subtle smokiness that plays well against the richness of the filling and the sweetness of the candied bacon. 

  Make-Ahead: Hard-boil and peel the eggs and make the filling up to a day ahead. Store the filling in an airtight container in the refrigerator and pipe into the whites just before serving. Crush the Cheetos and cook the bacon the day of to keep them crispy.