Smoked Eggs at the McGillivray’s

Ingredients

• 6 whole Eggs, In The Shell

Preparation Instructions

Place the eggs your chosen smoking device and smoke for 2 hours at 225°F (low). Remove from the smoker and cool before serving.

Peel and eat as is, or use them in place of hard-boiled eggs in your favourite recipe.

Store smoked eggs (still in their shell) in the fridge for up to 2 weeks.

Tip: the smoke on the shell leaves nicotine-like stains on your fingertips—wear gloves when peeling.