Smoked Eggs are a unique and tasty treat that’s perfect for breakfast, brunch, salads, and snack time. If you’ve never tried them, you don’t know what you’re missing!
If you’re a fan of hard-boiled eggs, you’ll love our smoked eggs recipe. Their smooth texture and smoke flavor make them a perfect anytime snack.
Although it may be easier to cook them on the stovetop, smoking eggs adds a whole new flavor to the eggs. And I know after one taste, you’ll be smoking them by the dozens.
Whether you eat them on their own or add them to your favorite egg salad sandwich or deviled egg recipes, smoked eggs will add a hint of smoky flavor to your favorite dishes.
If you enjoyed this recipe, make sure to check out my smoked shotgun shells and smoked garlic recipes.
Ingredients to make Smoked Eggs
Let’s start by gathering the ingredients we need to make our smoked eggs recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
In this case, it’s pretty simple: it’s just eggs. I prefer using eggs from free-roaming chickens. The yolk is a vibrant orangish yellow, and the flavor is more pronounced.
How to make Smoked Eggs
- Remove the eggs from the refrigerator to let them come to room temperature while the smoker heats up.
- Preheat your smoker to 220 degrees F. When the smoker is ready, add the wood chips to the smoke tube. For this recipe, we used hickory wood chips, but feel free to use your favorite wood chips.
- Place the eggs directly on the grate and let them smoke for 2 hours.
- Remove them from the smoker.
- Place the eggs in a large bowl of ice water to chill them. Let them cool in the ice-cold water bath for 15 minutes.
*The ice bath stops the cooking process and makes the egg shell easier to remove. - Remove them from the ice bath and peel them for immediate use. You can also store them in an airtight container until needed.
*We love our electric smoker, but you can also make this easy smoker recipe using a pellet grill or a charcoal or gas grill using indirect heat, to make this easy smoker recipe.
Slowly smoked, the gentle cooking process allows them to absorb the aromatic smoke flavor of the wood chips.
Smoked eggs are one of those dishes that never crossed your mind, but after making them, you wonder why you never tried them before.
Leftovers can be stored refrigerated in an airtight container for 4-5 days. They can be eaten cold or at room temperature.
Recipe FAQ’s
The type of wood chips you use will significantly influence the flavor of your smoked eggs. For a classic smoky barbecue flavor, use hickory or oak wood chips. If you prefer a milder flavor, use maple, cherry, and alder wood. For a bolder flavor, use Mesquite chips.
Over-smoking or cooking at too high a temperature can result in rubbery eggs. Stick to the recommended smoking time and temperature for the best results.
Yes, you can. Peel the cooked eggs, then place them directly on the grate of your smoker and smoke for 15-20 minutes at 225 degrees F.
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Smoked Eggs
Equipment
- Smoker
- wood chips
Ingredients
- 10 large eggs or as many as you want
Instructions
- Preheat your smoker to 220 degrees F. When the smoker is ready add the wood chips to the smoke tube. For this recipe, we used hickory wood chips.
- Remove the eggs from refrigerator to let them come to room temperature while your smoker heats up.
- Place the eggs directly on the grate and let them smoke for 2 hours.
- Remove them from the smoker.
- Place the eggs in a large bowl of ice water to chill them. Let them chill in the ice bath for 15 minutes.This stops the eggs from cooking and makes them easier to peel.
- Remove them from the ice bath and peel them for immediate use. Or store them in an airtight container until needed.
Rose Marie Klavon says
I don’t have a smoker! What is the alternative?.
Chef Dennis Littley says
You can use a gas or charcoal grill over indirect heat.