This isn't a recipe,but a couple of thoughts-so Smokin' can decide if it should wind up in the recipe file.

We like to smoke hardboiled eggs, for deviled eggs, to serve with a non smoked meal.

They really stand out.

We also like some chopped smokey bacon or chopped smoked shrimp in the yolk mixture.

We have found that by getting the smoker smoking, attempting to stabalize the cooker temp. down around 190�,and only leaving them in the cooker about 30 minutes we get good smoke flavor,good smoke penetration and a tender egg white.

Overcooking the eggs can turn the white quite rubbery.

We also learned a trick from Stuart,about taking the bitterness out of some mesquite cooks.

Start the empty cooker smoking and let it go,until the yellowish smoke turns white or clear.

Then, add you eggs or seafood.

Below is one of the winners from the latest contest,as a guide.

Mike Sevier's Smoked Deviled Eggs brightened up our day. Fix these for your next potluck and watch the smiles. Mike wins a $100 Cookshack gift certificate.

SMOKED DEVILED EGGS

6 eggs
� tsp. cumin
1 Tbs. cilantro, fine mince
3 Tbs. bread and butter pickles, diced
� tsp. salt
Mayonnaise to bind the mixture, about 3 Tbs.

In a 3 quart saucepan, cover the eggs with 1� cold water, bring to a full boil, cover, and turn off the heat. Let sit for 12 minutes, remove eggs and plunge into ice cold water to cool. (Really cold water makes peeling easier. Key to boiling eggs, lots of water and a roomy pan.)

When eggs are cool enough to handle, remove the shell. Tap the egg on a hard surface to start a crack then roll the egg around using light hand pressure to fracture the shell all over. You see how it works once you start. The big end is where the air gap is, easiest to start peeling there.

Put the boiled/peeled egg in the smoker. Spray Cookshack Seafood Grill or equivalent with non-stick spray. Smoke-cook for 45 minutes at 225 degrees F. Remove from smoker.

Halve the eggs and scoop out the yolks to a mixing bowl. Break them up with the back of a fork. Blend the yolks with cumin, cilantro, diced bread and butter pickles, and salt. Toss lightly with mayonnaise. Divide the filling into the egg halves, grind on some whole black pepper, and chill.

You may substitute sweet pickle relish for the bread and butter pickles.

S

New to the forum and after having made several batches of smoked kingfish with my new smokette, I tried out this recipe. All I can say is wow! Never thought about smoking eggs but they came out so good we made several batches. Just can't figure out how to peel the eggs though. Anyway, an interesting twist on the yolk filling is to use Vidalia onion relish (available at Publix), some garlic powder, salt and pepper. The Vidalia relish really goes well with the smoked flavor. Going to try and smoke my first pork butt this weekend. Wish me luck.

Yep,we always smoke up a couple dozen hard boiled eggs when the smoker is running.

We tend to serve them with non smoked meals and they really stand out.

They are the first thing gone at potlucks.

A trick that helps a "little" for helping the shells to break is to add white vinegar to your water when boiling. I add about 4 ounces per pot of water. I saw this on a cooking show and sometimes my egg shells break very well and sometimes it doesn't seem to make as much difference. But it is worth trying.

Try to use at least 4 or 5 day old eggs.

Instantly immerse in ice water bath, when done.

Nothing works great always,but these help.

Thanks for the tips everyone. Heard about the vinager trick but have not tried it yet. I did the ice water thing, but the shell on some still stuck to the egg. Not the big of a deal, guess its like everything else, the more you do it the easier it gets. These deviled eggs were a hit for new years. Caught most people by surprise, and yes the went fast.

To get eggs to peel easily, after they are cooked pour off hot water, rattle the eggs around in the pan until shells are broken. Refill the pan with very cooled water and let set for a couple of hours and if refrigated longer.

Hold eggs under cooled running water and they peel right off.

Charlie

I have smoked the eggs whole after peeling. A couple of these in the lunch sack makes for a good day.

dave

Tom...I tried Mike's recipe but my taste buds found the salt (and cumin) way too strong for only six eggs....

Apart from that, I used alder shavings, got them smoking at 250, turned down the Smokette to 140, and put in the eggs for 45 min..

They turned out great.
Nice color and nice mild smoke flavor

I put a few in some pickle brine - I'll let you know how they turned out.
Might be a whole new taste sensation - you never know :-)

Glad they worked for you.

We rarely run a cooker,without doing a couple doz.

For personal consumption,we like a little more spice.

We add a little chipotle in adobo,chopped, to the mix.

Increases the smoke and gives a little heat.

Some Publix supermarkets sell peeled hardboiled eggs. Check em out. My local Publix sells perfectly peeled, hard boiled eggs for $2.49 a dozen. It's worth the extra $ to me.

OK..the pickled smoked eggs were "OK" but not as good as the fresh ones...

The pickling seemed to toughen them up a little too much.

I don't think I'll be doing any more.

Hey Tom, Could you sub. chopped pickled jalpinos for the pickle relish? just thinking.
David

Yep,we use what we got.