Smoked Egg Salad
Here is a great way to Kick Up your Egg Salad. Using Smoked Eggs adds a whole new flavor profile that you will love!
12 Large Eggs
2 stalks Celery, chopped
3 Tbsp. Green Onion, chopped
3 Tbsp Pickles, chopped
1/2 to 3/4 cup Mayonnaise, add more if necessary
2 Tsp Dijon Mustard
Sal and Pepper to taste
Smoked Paprika, for garnish
Put the eggs in a large saucepan and cover with water by 1 inch. Bring to a rolling boil over medium-high heat. Remove from the heat and cover with a tight-fitting lid. Let the eggs sit in the hot water for 8 minutes, then drain. Cover with ice water.
When cool enough to handle, peel the eggs under cold running water.
Arrange the peeled eggs on the grill grate and smoke. Try to keep the temperature as low as possible, hopefully below 200 degrees. Smoke anywhere from 30-60 minutes. (They will develop a light brown color from the smoke.) Transfer to a plate or bowl and let the eggs cool.
Dice the eggs and place in a mixing bowl. Add the celery, green onion, mayonnaise, pickles, mustard, and salt and pepper to taste. If the salad looks dry, add more mayonnaise.
Dust the top with the smoked paprika. Serve with bread or crackers. Enjoy!
Watch my video below where I show you how to make this recipe step by step.