I’ve been a little remiss in mentioning that the husband and I gifted each other a Masterbuilt electric smoker for Christmas. It sat in the box for two months before we had time to unpack and test it. Now it’s in constant rotation in our house.
When we were in Nashville in May, we had dinner at one of our favorite local places, Party Fowl. I ordered a salad and discovered something wonderful: Smoked eggs instead of standard hard boiled eggs. Party Fowl might as well have said Challenge issued! because I definitely said Challenge accepted!
An hour of internet sleuthing to discover how other people did it (cook first, then smoke vs no cook, just smoke) and I had a strategy.
It was a winning strategy.
Smoked Eggs
Preheat smoker to 225F and get your wood smoking. Good choices for a light smokey flavor are pecan and peach wood. Take eggs from the refrigerator and place in smoker. The smoke will permeate the shell without any preparation or cooking. After two hours remove eggs from the smoker and let cool. Tap the eggs on the counter to crack the shells and peel. Enjoy!
PS – If you make these, you’re going to need lots uses for hard cooked eggs because you’re going to make these all.the.time. Might I suggest you make deviled eggs with the result? Yum.
To spice up the yolk mix on these, I blended a small amount of mayo, a dab of Dijon mustard, olive oil, a splash of white wine vinegar, and a generous dash (or 6) of Marie Sharps sauce.
