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:
Up your game: Join our Pitmaster Club. Try it out for free for 30 days. No credit card is needed. No spam. Join now and Be Amazing!
Smoked Egg Salad Recipe
Makes:
About 1 cup (236.6 ml)Takes:
Ingredients
- 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
Method
- 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.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators