Hubs got a cookbook for Christmas last year that opened our eyes to all of the smoking possibilities. Smoked eggs were the first out-of-the-box thing we made, and we’ve been making them almost weekly ever since.
This recipe for smoked eggs is what I would consider a base recipe. I’m going to explain how we smoke eggs to use in other recipes, and I’ll share some of those recipes another time. You can use these eggs in anything you want – macaroni salad, potato salad, egg salad, even deviled eggs.
I prefer smoking eggs in apple wood, because the smoke gives a bacon essence to the eggs. I think it creates a nice depth of flavor without actually adding bacon to the eggs, which keeps them vegetarian friendly! That flavor will subtly carry through into whatever dish you’re using the eggs in.
The most important thing to know about smoking eggs is that you want to keep the smoke-time short. Smoking them for too long will create rubbery egg whites, and that’s just gross. Adding a tray of ice under the eggs can help prevent the rubbery-ness, but it’s optional.
The eggs only smoke for about 20 minutes max. I would recommend an electric smoker if that’s the only thing you’re smoking. We normally smoke eggs before, during, or after we smoke other things, so we’ve been doing them on the charcoal smoker lately.
I think smoked foods look so pretty. Apple wood gives the smoked eggs a beautiful bronzed color (you can definitely tell the eggs in these photos were from two different batches…one with apple wood, and one with beech), and the grate marks always look appealing. Talk about presentation!
- apple wood chips
- Hard boil the eggs, and let them cool enough to handle. Peel the eggs, cut in half, and remove the yolk. Spray the egg whites with nonstick spray.
- Prepare the smoker (we used our electric smoker) - add water to the water pan and apple wood chips to the chip tray. Heat the smoker to around 225.
- Fill a disposable aluminum tray with ice. Place the ice tray directly below the eggs in the smoker (this will help prevent the eggs from getting rubbery). Smoke the eggs for about 20 minutes.