Smoked Eggs

Lately a friend of mine posted a picture on Facebook of his daily cooking. Within his smoker he had a pork roll, sausages, and eggs. Eggs! I never, ever thought of smoking eggs before and I was totally intrigued. I immediately prompted him on Facebook, and sure enough (as he is also into cooking) he swore by these and said they were incredible.  Now I normally do not bust out the smoker on a weekday, but I decided to try these smoked eggs later that week.

Smoked Eggs

Let’s get started.


  • Eggs, as many as you want to smoke
  • Cherry wood, soaked in water for at least 2 hours
  • Smoker

How easy is that?

Heat your coals and get your smoker ready.  Once the coals are ready, add the cherry wood, or your favorite wood for that matter. Lay the eggs on the grill grate and cover.

How to smoke eggs

You will want to smoke the eggs for about 2 hours at 230 degrees, or so. Once the eggs are smoked, remove them from the smoker, and let them cool.

There are a few crazy thing about these eggs. One, they are totally gorgeous from the smoke; two they actually shrink in size. It’s almost as though when you buy a bag of chips and you open them and you only see about 50% of the bag filled. The shell is not that easy to peel, but it comes off just fine, and then you get that great smoke ring as you normally would.

The texture is a bit different than a normal hard boiled egg. It’s firmer, and when biting into it, it almost reminded me of a over cooked scallop with bacon notes. These smoked eggs are definitely worth trying, and both of my coworkers agreed. I have another recipe coming up in the upcoming weeks with another twist. If you are looking for something different to try when smoking, then add a few eggs. Thanks to my buddy for the inspiration.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

14 thoughts to “Smoked Eggs”

  1. I found you from tastespotting and was so impressed with your photo that I came over. This is so fascinating, easy and sounds delicious! My children would love this!

  2. I have used this general recipe I used sugar maple and hickory on different smokes they turned out great my wife suggested we do egg salad with these eggs it was a very awesome treat

  3. Has anyone made deviled eggs with these smoked eggs? That was my first thought when I heard about smoking eggs.

  4. I just put some on 20 minutes ago, but hard-boiled them first and cracked the egg shells all over. Can’t wait!

    1. Hi Angela… that depends on temperature, I suspect. You may want to go with trial and error on that part. I went a couple of hours and the yolks were a bit dry with that temp. I didn’t mind as I was making an egg salad sandwich and incorporated some mayo into the mix. Check an hour into one, see if it is to your desire, and go from there. Good luck.

  5. On my list! Here in Korea and bought some smoked eggs at the 7-11. Had to look it up!

    Watch out smoker when I get home!

  6. I smoked a dozen eggs in my Masterbuilt electric smoker using dry pecan chips. Eggs turned out fantastic. Going to smoke some with dry hickory chips today. BTW….the eggs peel very easily.

  7. I’m hopefully getting an electric smoker and I was just messing around with google and saw this for smoker foods I didn’t think of I can’t wait to try! Hopefully smoked eggs are easier to peel then hardboiled! I’m the -worst- for peeling eggs! I’m going to do up a dozen on the first smoker run.

Leave a Reply

Your email address will not be published. Required fields are marked *