Firefighter’s Smoked Hard-Boiled Eggs

Smoked Hard-Boiled Egg
  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    12 large, white EGGS
    pink salt and cracked pepper, for serving

    Yields: 12 Servings

  • Nutritional Information

    Per serving: 1 Egg

    Calories: 70

    Total fat: 5 g
    Saturated fat: 1.5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 185 mg
    Sodium: 85 mg
    Carbohydrates: 1 g
    Protein: 6 g
    Vitamin A: 80 mcg
    Vitamin D: 1 mcg
    Folate: 24 mcg
    Calcium: 28 mg
    Iron: 1 mg
    Potassium: 70 mg
    Choline: 147 mg


    This recipe is an excellent source of choline and a good source of protein.


  1. SET UP smoker with wood chips according to manufacturer’s instructions and preheat to 225°F.

  2. PLACE EGGS on top of grill about 1 inch apart. COVER and SMOKE for 2 hours or until egg shells are golden brown.

  3. TRANSFER EGGS from smoker to large plate and cool. PEEL eggs and serve with salt and pepper.

Insider Info

Try topping yours with tobiko, chives, bacon or other ingredients for your own delicious twist.

Smoked eggs can be made into deviled eggs.

To peel a hard-boiled egg: Gently tap large end of egg on countertop until shell is finely crackled. Start peeling at large end, holding egg under cold running water to help ease the shell off.

Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten within two days.

Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Piercing also creates hairline cracks in the shell, through which bacteria can enter after cooking.