Smoked Hard boiled eggs recipe Wanted!!

Started by chopperloui, February 12, 2009, 03:35:23 PM

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After re-reading this topic I changed my mind.   Decided to go with Hickory.   Got it all together and started smoking 10 minutes ago.   Here's hoping 8).


They turned out great and I've been eating more of them than I should ;)


My dad and I have been smoking eggs for several years. After a lot of trial and error, this is how I do it and everyone seems to love them.

I use a Little Chief electric smoker and this method would be considered cold smoking. I'm sure the principles can be applied in many ways, though.

You also need a large box... large enough to cover the smoker and allow a decent amount of clearance. Vent the box in two or three places on the top. I cut a small spot on one side to run the smoker's power cord through as well.

1. Boil, peel, and rinse the eggs.

2. Place eggs in wire container(s) (makes it easier to transport, but putting them directly on the rack would be fine as well).

3. Put eggs into smoker (make sure they are separated).

4. Place tray full (almost heaping) of wood chips onto heating element. I use hickory shreds (not chips), but I'm sure other types of wood would be fine as well.

5. Place a pie-plate half filled with water on the lowest shelf. This adds moisture to the mix and helps to keep the eggs soft.

6. Leave the door off of the smoker and place the box over the smoker so that the back of the smoker is 1-2 inches from the box (not sure, but I assume if it touches it might be a fire hazard). I do this to minimize the heat delivered to the eggs, while containing the smoke. I found that using the door on the smoker made the eggs rubbery due to the heat.

7. Smoke eggs till wood shreds are consumed (with my smoker, it takes 40 to 50 minutes). I generally wait till I see no smoke coming from the vents in the box. For me and my family, this is enough smoke flavor... if you like more, refill and replace the smoking wood and smoke further to taste.

8. Remove the box and the eggs. They should be a nice golden color.

9. Cut each egg in half and remove the yolks into bowl. I place the emptied whites into an egg tray.

10. Use a potato masher to mush yolks into a fine paste (so much easier than a fork).

11. Pour mashed yolks into a large freezer bag.

12. For each dozen yolks, add to bag: 1/4 cup mayonnaise, 1 tablespoon mustard, and 1/4 teaspoon hot sauce (I use tobacco because it's not that hot. Unless you know for sure, don't over do it).

13. Use hands to mash and mix ingredients. Push the air out first before sealing and push contents down with fingers multiple times to mix properly. Taste with clean spoon and add ingredients to taste/texture.

14. Push contents toward bottom corner of bag. Cut bottom corner of bag with scissors to create small hole.

15. Use hands to push contents toward hole in bag and use it like a pastry bag to push contents into empty egg halves. Use a pushing motion to fluff filling till egg hollow is full and slightly overflowing.

16. Fill under filled eggs with remaining filling (or just eat it).

17. Sprinkle eggs with paprika when done and refrigerate till served.