Cold Smoked Eggs

1. 1

   Hard Boil the eggs and soak in cold water immediately until cool enough to peel.

2. 2

   If brining, put peeled eggs into a container and cover with brine for an hour or longer. I use a zip lock bag with the air sucked out to minimize the amount of liquid needed to surround the eggs.

3. 3

   Place in smoker away from any heat source, best to keep the temp as low as possible.

4. 4

   Remove after 3 hours or when they are slightly brown. Keeping them in longer will impart a stronger smoke flavor but the eggs will also dry out. You will need to experiment with timing to get your preferred flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.