I’m not sure why I was hankerin’ for egg salad, but I was. But I figured it was time for a little twist on the ole classic, so I decided to fire up my smoker with a few charcoal briquettes and a chunk of apple wood and make smoked eggs. I figured a little smoky flavor would really make for a special egg salad. I was right.
Eggs are also a great thing to toss (er, gently of course) onto your smoker after you’ve finished smoking a pork butt, ribs, brisket or whatever, and you still have a good fire going. They take just two hours. They can have just a hint of smokiness (use a small chunk of light wood). Or they can have a stronger smoke flavor (use hickory). But be careful because it doesn’t take much smoke to overdo it.
- Fire up your smoker for smoking 225 F - 250 F.
- Use a light smoking wood, such as apple. I used one fish-sized chunk of wood, which produced a lightly smoky flavored egg. Use more for stronger flavors.
- Smoke for 2 hours.
- Remove, let cool slightly then transfer to a fridge overnight.
- Peel and eat.