Smoked Eggs
Smoked eggs are one of the simplest and most rewarding BBQ projects you can tackle on a pellet grill or any smoker, transforming an everyday ingredient into something extraordinary.
Equipment
- Smoker or pellet grill Any model will work for this recipe.
- Wood Pellets or Chips Hickory, apple, or cherry are recommended.
- Large bowl For preparing an ice bath.
Ingredients
- 1 dozen large eggs Slightly older eggs are easier to peel.
- Water and ice For an ice bath.
Instructions
- Prepare the eggs by hard-boiling them. For easy-peel eggs, use a pressure cooker (3-3-3 method): cook on high pressure for 3 minutes, natural release for 3 minutes, then transfer to an ice bath for 3 minutes.
- Once cooled, carefully peel the eggs. Pat the exterior of the peeled eggs completely dry with a paper towel. This is crucial for helping the smoke adhere and develop color.
- Preheat your smoker or pellet grill to 225°F. Use a mild wood like apple, cherry, or hickory for flavor.
- Place the peeled, dry eggs directly on the smoker grates. Smoke for 30-45 minutes. The longer they smoke, the deeper the color and flavor will be.
- Immediately transfer the smoked eggs to a fresh ice bath to stop the cooking process. This prevents the yolks from developing a green ring and keeps them creamy.
- Serve the smoked eggs whole as a snack, or use them as a base for exceptional deviled eggs or egg salad.
Notes
For a simpler, hands-off method with a milder smoke flavor, you can smoke raw eggs directly in their shells at 225°F for 1.5 to 2 hours. Cool and peel before serving.