🍖Smoker BBQ

Smoked Eggs

Name: Smoked Eggs
Yield: 1 serving
Ingredients: 6 eggs; 1 tsp smoked paprika (optional, to finish); ½ tsp sea salt; Hickory or apple bisquettes

Hard-boiled eggs hot-smoked until amber and savoury — a moreish, slightly addictive Bradley snack.

15 min

Prep

45 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

6 eggs
1 tsp smoked paprika (optional, to finish)
½ tsp sea salt
Hickory or apple bisquettes

Method

1
Hard-boil the eggs (about ), cool in iced water and peel.
2
Pat the eggs dry and set on a rack.
3
Hot smoke in the Bradley at 105°C (220°F) over hickory until the whites turn light amber — about 30– for mild, up to for stronger.
4
Dust with smoked paprika and salt, and serve, or use in devilled eggs.

Notes

Longer smoke = deeper colour and flavour, but the whites firm up, so don't overdo it.
Brilliant chopped into potato salad or made into smoked devilled eggs.