How to Smoke Eggs
If you’ve never smoked eggs, here’s the opportunity you’ve been missing. Creamy yolks enveloped in tender whites, then enhanced with delicate smoky goodness. They are divine!
Boiled eggs are a picnic must-have, fast snack, and filling grab-and-go protein. Plus, they absorb smoky flavors easily, so giving them some love in the smoker gives you a new and improved classic.
So whether you’re preparing for a family picnic or ramping up easy week meal prep, crank up that pellet grill and double or triple the recipe.
A Two-Step Cooking Process
We have choices here! You can either boil the eggs first or take advantage of space if you’re already doing some smoking, and cook them in the shell first. Then, peel them, put them in the hot smoker, and wait for them to turn a gorgeous yellow color, and they’re fully infused with smoky goodness.
How to Smoke Eggs
- Either boil or smoke the raw in-shell eggs. Peel and smoke again.
- Pull the eggs from the smoker and serve.
Recipe Notes
- The ice bath will help peel the eggs without breaking them for prettier results when you smoke them.
- Gently tap the cooked egg on a hard surface to make tiny cracks all over the shell. Then gently roll it between your palms to loosen the shell from the egg white. Then start peeling from the larger end, as that’s where the air pocket usually is.
- Try not to smoke the cooked, peeled eggs for longer than 30 minutes to avoid overcooking them.
Make-Ahead and Storage Instructions
Cooked eggs stay good in the fridge for up to a week, making them a great weekday meal prep element. Please don’t freeze them, though, because freezing ruins the texture.
How to Use Smoked Eggs
These guys taste great with just salt and pepper, but I also chop them and toss them on a Cobb or tuna macaroni salad. Take deviled eggs over the top, in fact, anything that uses boiled eggs will love it when you use smoked eggs instead.
More Smokin’ Good Recipes to Try
By Imma
Smoked Eggs
Ingredients
- 6-8 eggs (or more for a crowd)
Instructions
Smoking Raw In-Shell Eggs
- Preheat the smoker to 300°F (150℉) and fill the hopper with the wood pellets.
- Place the raw, in-shell eggs directly on the smoker grate (use an egg tray if you're concerned about the eggs moving around).
- Close the smoker lid and smoke the eggs for 30-35 minutes.
- Remove the eggs from the smoker with tongs and gently place them in a bowl of ice water.
- Reduce the smoker's temperature to 225℉ (107℃).
- After the eggs cool, gently tap them on a hard surface to crack the shells. Gently peel them, being careful not to damage the egg.
- Return the eggs to the smoker for 25-30 minutes or until they turn a beautiful yellowish color.
Boiling the Eggs
- Gently place the eggs in a saucepan, making sure not to overcrowd. Cover them with at least an inch of cold water, and bring them to a boil over medium heat.
- Boil the eggs for 8-10 minutes, and then transfer them to an ice water bath. A slotted spoon makes that job easier.
- After the eggs cool, gently tap them on a hard surface to crack the shells. Gently peel them, being careful not to damage the egg.
- Preheat the smoker to 225℉ (107℃).
- Put the peeled eggs in the smoker and smoke them for 25-30 minutes or until they have the desired color. Enjoy!
Tips & Notes:
- Mild flavor pellets, like apple or maple, work best with eggs. The stronger-flavored hardwoods might be overpowering.
- If you prefer cooking your raw, in-shell eggs at a lower temperature (maybe you’re smoking more than eggs), it will take around an hour or a little longer at 225℉ (107℃).
- Please remember that the nutritional data is a rough estimate and varies depending on the ingredients used in the recipe.
