Smoked Egg Salad

Ingredients:

6 large eggs

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp chopped red capsicum 

1 tbsp chopped red onion

1 tbsp chopped parsley

1 tbsp All rounder (DF Smoke Haus)

Paprika for color and garnish 

Instructions:

1. Smoke the eggs:

Preheat smoker to 110⁰c, wash eggs to remove natural coating allowing for more smoke penetration. Smoking with Samba Hickory Pellets are perfect however any strong smoke profile will suffice, Place eggs on rack and smoke for 2hrs.

2. Cool and peel:

Transfer eggs to an ice bath for a few minutes, then peel them. Older eggs will peel easier then fresh eggs.

3. Quarter the eggs:

Slice the eggs into wedges for salad or rough chop for a sandwich.

4. Mix:

Add mayo, mustard, red onion, chives, parsley, red capsicum, Al rounder rub. Mix until combined but still a bit chunky.

5. Serve:

Garnish with with paprika and parsley

Washed and ready for smoke

Smoked ~2hrs, slight change of colour and beads of moisture form on egg shell.