Egg salad is an old standard. But you can amp it up to 11 with my Mayo Mojo spice mix and smoked eggs.
Yes, you can smoke an egg! The shells are porous and although large smoke particles can’t get in, combustion gases can. Another option is to smoke a peeled hard boiled egg. Both methods are easy. Check the recipe to see how it’s done!
Here are some raw eggs I smoked:
And here is what one looks like after peeling:
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Makes:About 1 cup (236.6 ml)
- 1 tablespoon Mayo Mojo
- 2 tablespoons mayonnaise
- 4 raw eggs
- 2 green onions
- 2 teaspoons sweet pickle relish
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Mix together the Mayo Mojo and the mayo and let them marry flavors in the fridge for at least two hours. Don't rush this.
- Cook. Smoke the raw eggs by putting them into a smoker at 225°F (107.2°C) for an hour or on the indirect zone of a smoky grill. Then drop them in cold water with some ice. When the eggs have cooled, cut them into little slivers or cubes. I use an egg slicer and cut them lengthwise then again crosswise to make little matchsticks.
- Prep again. Slice the green onions crosswise into bits, then mix them into the flavored mayo with the relish and the eggs.
- Serve. I like to toast some rye bread, load on the eggs, and then top with lettuce and tomato.
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