Smoked Eggs are a great alternative to boiling or steaming eggs to create a hard boiled egg to add to salads, eat at breakfast, or convert into a deviled eggs. The results from smoking an egg produces a smoky flavor with a different texture then a normal boiled egg that will add a little wow factor to your next party. I love tea eggs too, but this recipe is a lot easier in the fact that it takes less ingredients and less time. Plus, if you use something like Apple Wood Chunks, some people claim that the eggs taste a little like bacon.
- Set the smoker for indirect heat at 225-230°. You can use Apple wood, or any other type of Wood Chunk to add flavor. For details on the types of wood, see Cooking with Wood Chunks.
- Arrange the eggs in the smoker so they are not touching. Cook them for 1 hour.
- At the 1 hour mark, crack the eggs in multiple places, but do not remove the shell. Continue cooking for one more hour. This will provide the ability for additional smoke to hit the egg directly, and introduce a cool design on the egg white.
- After two hours, remove the eggs from the heat and immediately place them in a bowl of ice water for 5-10 minutes. The water will turn brown as the smoke integrated into the eggshells will wash off some. You want the ice water to help shrink the eggs away from the shell and to also prevent the yolk from turning that nasty gray color.
- Place the egg under running water and slowly peel the shell. The water will slip between the shell and the egg, helping to free them without much damage to the white. Repeat for all of the eggs.
- Pat the eggs dry with a paper towel and then cut them in half vertically. Remove the egg yolk and place it in a small bowl.
- Add the mayo, mustard, salt, pepper, hot sauce, and relish to the bowl. With a fork, mash the yolks and then whip them until smooth.
- Taste the mixture to test the salt and hot sauce content. Add more if necessary.
- Either use a piping bag with a frosting tip for a cool design, or simply spoon the yolk mixture back into the half eggs. You can pile them slightly higher than the egg whites.
- Top the eggs with a sprinkle of smoked paprika and just a touch of dill relish. If you have freshly cooked bacon bits, toss them on top too. Enjoy!
6 Eggs (let them warm on the counter at least 15 minutes before cooking)
1/4 Cup of Olive Oil Mayo
2 TSP Yellow Mustard
1 TSP Dill Relish (plus additional for topping)
1 TSP Salt
1/4 TSP Black Pepper
1/2 TSP or More of Louisiana Hot Sauce
Fresh Bacon Bits (For topping)
Liquid Smoke (Optional, if you want an extra smoky flavor)
If you don’t have a smoker handy, or have no intentions on firing one up for eggs, you can also boil the eggs instead. Plus, boiling the eggs doesn’t have the same problem with the shell sticking
- Start a pot of water on high. No need to add baking soda, as this theory has proven to be a negligible difference. The water only needs to be 1 inch above the eggs while cooking.
- While the water is coming to a boil, use a small need or thumb tack and poke a small hole in the wide bottom part of the egg. This will help prevent the egg from cracking during cooking.
- Submerge the eggs in a slow rolling boil of water and cook for 13 minutes.
- Remove the eggs from the hot water and immediately place them in a bowl full of ice water for 5-10 minutes.
- Crack the eggs in multiple places and then follow steps 5-10 above.