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Smoked Egg Salad Is Anything But Ordinary

Egg Salad sandwich

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:

smoked egg shells

And here is what one looks like after peeling:

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Smoked Egg Salad Recipe


Egg Salad sandwich
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.03 from 34 votes
You're not going to believe the difference in the egg salad when made with, YES, smoked eggs and secret sauce.

Course:
Appetizer
,
Dinner
,
Lunch
,
Main Course
,
Side Dish
Cuisine:
American

Makes:

About 1 cup (236.6 ml)
Servings: 2

Takes:

Prep Time: 2 hours 15 minutes
Cook Time: 1 hour
Assembly Time: 5 minutes
Total Time: 3 hours 20 minutes

Ingredients

  • 1 tablespoon Mayo Mojo
  • 2 tablespoons mayonnaise
  • 4 raw eggs
  • 2 green onions
  • 2 teaspoons sweet pickle relish
Notes:
 
Metric conversion:

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.

Nutrition per Serving

Calories: 279kcal | Carbohydrates: 3g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 301mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg

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Published On: 8/11/2014 Last Modified: 11/30/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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