First Try at Smoking Eggs

Discussion in 'Other' started by woodchucks, Jun 2, 2013.

  1. woodchucks

    woodchucks Smoke Blower

    Just had to try this. I planned on smoking them for about an hour, but I couldn't that smoky color I wanted. So I left them on for two hours. Afraid I was going to over smoke them. But the flavor is really good. Will do these again for sure. Would make awesome deviled eggs...


     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nice! Looks tasty!

    Red
     
  3. shtrdave

    shtrdave Smoking Fanatic

    Hard to tell from pic, did you cook first, or smoke raw, and if cooked first shell on or off? They really are good for deviled eggs, I usually hard boil and peel mine before smoking.
     
  4. woodchucks

    woodchucks Smoke Blower

    I hard boiled first then peeled and cold smoked
     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I take mine one step further... after peeling I cut them in half so the yoke takes on some smoke too... 3 hrs for me with sawdust...
     
  6. link

    link Smoking Fanatic SMF Premier Member

    I have done this as well and usually let them go about 2 to 2 1/2 hours. Since I made my first batch my wife only wants to make deviled eggs if the eggs are smoked.

    Everyone loves them.

    Nice job on yours.
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You can do them from raw state. Place in a 250*F zone for 2hrs. untouched and amaze

     your friends...

    This is great when you have other things smoking... a fun trick[​IMG]
     
  8. woodchucks

    woodchucks Smoke Blower

    That's a good idea JD
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great I bet it would be great in a Potato Salad or egg salad samich   YUMMY 
     
  10. starrider

    starrider Newbie

    WHOA!!!!! Tossed 4 peeled hard boiled eggs on during a cold smoke I had going for some bacon, using my new AMNPS, let 'em smoke for an hour and a half then deviled them. EXCELLENT!!! Sorry, they didn't last long enough to get any qview!! Can't wait for the next get-together to spring these gems on an unsuspecting crowd, next time with some finely chopped homemade bacon and smoked paprika. Yup.
     
  11. Nice job! I steam, cool, peel and cold smoke until they have a nice color. Makes the best deviled eggs (I'm not allowed to make them unsmoked anymore), egg salad, pickled or just for snackin.
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well I tryed boiling, peeling and spliting the egg in half, cold smoked 3 hours. Yolk got dry and was difficult to remove. Whites got a little dry too. Going to try smoking whole next time. BUT...... I have about 20 deviled eggs to eat before then.

    Deviled eggs, pickled pigs feet, and beer......... Tonight I will take the varnish off the baseboards! Aaaaaiiiieeeeeeee!!!

    ::EDIT::

    Please excuse me, Momma brought me up better. Its a pleasure to meet you Smokinhusker.
     
    Last edited: Jun 6, 2013
  13. No problem Foamheart, I raised 4 boys and have 2 exs...it's nothing new to me! I tried cutting them in half as well after cooking and peeling, in a cold smoke, and got the same results you did - dried out. 
     
  14. myoutdoors74

    myoutdoors74 Newbie

    I am going to do two dozen today along with some cheese . Did them before and the came out excellent . Cold smoke with the amazing smoker for about 12-14 hrs. My favorite thing to do is inject the eggs with Franck hot sauce before you smoke and put some garlic salt on them , do it slow because the egg will start to swell and when you pull the injector out put your finger over the hole or it will shot out .Also try basting with olive oil to keep eggs moist and help seasoning stick to the eggs . 
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Being one who loves smoked deviled eggs both fresh and pickled the following is the technique that I use. 

      Halve the eggs, fresh hard boiled or pickled, remove the yolk (this will allow much more surface area to be smoked) or leave yolk in if desired.  By halving the egg, more than twice the surface area will be covered by smoke versus smoking the egg whole.  Refrigerate, when cold place in a cold smoker (whole or halved) with heavy smoke for 30 minutes,  remove from smoke and make eggs as desired.   They will be moist and well smoked.

     I steam mine as you do.  Using a rice cooker works good for me.

    Tom
     
  16. tulsatrails

    tulsatrails Newbie

    Has anyone baked their eggs instead of boiling.  Wondering if it affects them when smoked differently?
     
    Last edited by a moderator: Jun 8, 2013
  17. roller

    roller Smoking Guru SMF Premier Member

    I have never done that but I am sure there good...
     
  18. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Tom
     
    Last edited by a moderator: Jun 8, 2013
  19. djtrixx

    djtrixx Fire Starter

    I've always made potato salad.  Every family reunion / get together / block party etc that's what is requested of me.  Didn't think I was doing anything special.  Shortly after easter one year I had an overabundance of hard boiled eggs, and of course right after was a potluck that I got requested again.  On a whim decided to cold smoke the eggs, 3 hours uncut on hickory.  Made 2 ice cream pails of salad (60 people) and both were empty before anything else on the table.  I got pretty tired of people asking me what I changed....... :)
     
  20. I have had good success at placing them in tubular cheese cloth (tied at both ends). I cold smoke three cheese cloth "pouches" in with my cheese, using an 18-inch A-Maze-N tube smoker. I have tried Alder, Hickory, Cherry, Apple and Pecan. Apple or Alder produced the best results for my taste buds BUT all experiments were absolutely amazing ;)

    Again, just my taste buds, I hard-boil the eggs, peeled, then apply Tony Chacher's Cajun Seasoning. I smoke them for the entire 18-inch tube smoker, approximately 6.5 to 7-hours. Both cheese and eggs come out wonderful...
     

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