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    You are in: Home / Recipes / Cold Smoked Eggs Recipe
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    Cold Smoked Eggs

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Chefro's Note:

    Cold Smoking hard boiled eggs will provide a nice smoke flavor and maintain the integrity of the egg. Hot smoking typically over cooks the eggs making them rubbery and dry. Best to team this up with cold smoking other foods such as salmon and bacon. Some people will soak the eggs in a brine or tea for additional flavor. Separate a portion of brine from other foods to avoid cross contamination. Smoked eggs can be used just like a plain old boild egg.

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    Serves: 6



    Units: US | Metric

    • 1 dozen egg
    • 2 cups brine (optional)


    1. 1
      Hard Boil the eggs and soak in cold water immediately until cool enough to peel.
    2. 2
      If brining, put peeled eggs into a container and cover with brine for an hour or longer. I use a zip lock bag with the air sucked out to minimize the amount of liquid needed to surround the eggs.
    3. 3
      Place in smoker away from any heat source, best to keep the temp as low as possible.
    4. 4
      Remove after 3 hours or when they are slightly brown. Keeping them in longer will impart a stronger smoke flavor but the eggs will also dry out. You will need to experiment with timing to get your preferred flavor.

    Ratings & Reviews:


    Nutritional Facts for Cold Smoked Eggs

    Serving Size: 1 (88 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 129.3
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 2.7 g
    Cholesterol 372.2 mg
    Sodium 123.2 mg
    Total Carbohydrate 0.6 g
    Dietary Fiber 0.0 g
    Sugars 0.6 g
    Protein 11.0 g

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