Hard smoked Eggs

Process: Involved
Cooking: Vegetables & Sides
Preparation: Long Cook (Over 2 hours)

1 dozen large eggs in a cardboard carton (save the carton)


1 dozen large eggs in a cardboard carton (save the carton)
1 tablespoon kosher salt
2 tablespoons finely chopped chives
2 tablespoons thinly sliced scallions, white and green portions
1 teaspoon freshly squeezed lemon juice
1 teaspoon celery salt
1⁄4 cup to 6 tablespoons extra virgin olive oil


1. Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory or oak), a ceramic cooker with deflector plate and hardwood (preferably hickory or oak), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory or oak) to 225°F.

Cooking Method

2. Place the eggs in a saucepan that will hold them in an even layer. Pour in just enough water to cover and stir in the salt. Place over high heat and bring to a boil. Cover and remove from the heat. Let sit, covered, for 12 minutes. Remove the lid and put the eggs under cold running water for 5 minutes.

3. Remove the eggs from the water. Roll each egg on the table to crack the shell. The shell should remain intact, but be cracked. Set the eggs back in the carton.

4. Place the carton of eggs with the top open in the cooker for 1 hour.

5. Meanwhile, in a small bowl toss the chives and scallions with the lemon juice, followed by the celery salt.

6. Remove the eggs from the cooker. When cool enough to handle, but still warm, peel the eggs. Cut the eggs in half lengthwise and arrange on a plate. Drizzle with olive oil and sprinkle with the chive mixture.