Cold Smoked Eggs Deviled

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We do eggs all the time.

Couple of things we like.

1- Cut the mayo in half, and substitute Greek yogurt

2- Add a pit of course ground horseradish

3- Sprinkle the top with some sea salt

I smoke them at 160, I find the cooler temp keep the "skin" from appearing on the exterior, I also smoke them for only 20-25 minutes.

Smoke ON!

-Jason
 
 
We do eggs all the time.

Couple of things we like.

1- Cut the mayo in half, and substitute Greek yogurt

2- Add a pit of course ground horseradish

3- Sprinkle the top with some sea salt

I smoke them at 160, I find the cooler temp keep the "skin" from appearing on the exterior, I also smoke them for only 20-25 minutes.

Smoke ON!

-Jason
Jason Thanks for the info,just started playing with these.Can't hurt to have more options.

Richie
 
Next time maybe smoked pickled eggs? That intrigues myself as us in wisconsin usually have those readily available at taverns.

Good looks Points coming!
Adam it took awhile to get around to it,but here they are bathing in the pickle brine.Smoked a doz or more put 6 up to see should be ready an a week or so

Richie


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bathing

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Be back in a few weeks

Richie
 
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Looking good Richie.  I DO love deviled eggs!!!!  Never thought about smoking them first.  Gotta try that.  I think I'll cut them in half first.  

What kind of wood did you use??

points.gif


Gary
 
 
Looking good Richie.  I DO love deviled eggs!!!!  Never thought about smoking them first.  Gotta try that.  I think I'll cut them in half first.  

What kind of wood did you use??

points.gif


Gary
Gary for the last batch Alder & Cob they are in the brine,the Deviled were smoked with Alder pellets Thanks for the point I appreciate it

Richie
 
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Hey All Smoked Egg Fans-

Here is a trick we use when hard boiling eggs.

We hard boil our eggs in a pressure cooker, they are super simple to peel. Even our 5 year old peels them with out leaving any shell on the egg or damaging the egg.

This is the one we use:


Smoke ON!

- Jason
 
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