8 large eggs
1/3 cup mayonnaise
seasoned salt, to taste (Lawry's)

Pressure cook eggs with 1 cup water, on low for 9 minutes. Quick release the pressure. Using a slotted spoon, transfer hot eggs to an ice bath and then remove the shells.

Smoke in a preheated smoker (such as a Traeger or Kamado) at 185°F for about 40 minutes.

Mince eggs with mayonnaise; season with salt, pepper and ground celery seed, to taste. Finely minced parsley, celery and/or scallions can optionally be added.

Keeps in refrigerator for 3-4 days.

Submitted by: Belle