If you’re looking for something to amaze and bewilder your guests, dragon eggs are a great place to start. The eggs take a little time to get that awesome look but it’s worth it just to see everyone’s response to them. On the inside they’re pretty much your standard smoked eggs, but they have a wonderfully spicy smoky flavor to them. Besides eating them right out of the shell, they are great chopped into an egg salad too.
Shelling these dragon eggs did turn out to be a little bit of a chore. They do take a bit of patience but you’ll be rewarded in the end. Next time I won’t hesitate to double or even triple the recipe. More dragon eggs is more better, in my opinion.
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.
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.
Keyword eggs, smoked
Cook Time 14 hourshours
Total Time 14 hourshours
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.