Firefighter’s Smoked Hard-Boiled Eggs
12 large, white EGGS pink salt and cracked pepper, for serving
Yields: 12 Servings
- Nutritional Information
Per serving: 1 Egg
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.
SET UP smoker with wood chips according to manufacturer’s instructions and preheat to 225°F.
PLACE EGGS on top of grill about 1 inch apart. COVER and SMOKE for 2 hours or until egg shells are golden brown.
TRANSFER EGGS from smoker to large plate and cool. PEEL eggs and serve with salt and pepper.
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.