Preheat your Grill to 350 degrees F.
In a cast iron pan, pour in about 1 cup of water, chopped potatoes, and butter. In a muffin tin, put an egg in each muffin cup. Place on the grates of your Grill.
Meanwhile, place each strip of bacon on the grates of your grill (on the top rack if you don't have any room left). Cook the bacon until your desired doneness is achieved (about 20 minutes if you like it crispy). Remove the eggs after 30 minutes and place in an ice bath immediately.
Crank up the temperature to 450 degrees F and continue to steam the potatoes until the water has evaporated. If the potatoes are soft and not all of the water has evaporated, carefully pour the remaining water down the sink. Let the potatoes cool.
To assemble salad: in your cast iron pan with the cooled potatoes, toss in chopped up eggs, bacon and green onion. Stir together with 3/4 cup mayo.
Serve right away or store in the fridge for later. Enjoy!