Bring a large pot of water to boil, add eggs and cook for 9 minutes. Remove and rinse in cold water. Once cool enough to handle, peel the eggs and slice in half.

When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

Place the eggs (yolk side up) and jalapeno peppers on the grill. Close the grill and allow to smoke for 45 minutes.

Meanwhile, cook the bacon until crispy. Allow to cool and chop until they become bits.

Remove eggs and jalapenos from the Traeger.

Slice top off the jalapenos, slice in half, remove seeds with a spoon and dice very finely.

In a medium bowl carefully scoop the yolks out of the eggs. Add the jalapeno peppers, 1 tbsp bacon bits, mayo, vinegar, mustard, chili powder, paprika, and salt. Using a fork, mash the mixture together and taste for seasoning. Add more salt if needed.

Using either a piping bag with your largest tip, or a teaspoon, fill each egg white with about 2-3 tsp of the yolk mixture.

Top with a sprinkle of paprika and bacon bits and chopped chives. Enjoy!