Pappy's Smokehouse: Smoked Egg Salad

Photo by Greg Rannells

Courtesy of
Pappy’s Smokehouse’s
Mike Emerson
and Sauce Magazine

INGREDIENTS
12 eggs
Apple wood or cherry wood chips
¼ to ½ cup marjoram mayonnaise (click here for the recipe )
¼ cup minced shallots
1 stalk celery, diced
4 Tbsp. capers
1 Tbsp. fresh parsley, chopped
Salt and freshly ground black pepper






DIRECTIONS
Place the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, reduce the heat to medium-low and cook the eggs at a bare boil for exactly 10 minutes.

Drain and rinse the eggs under cold running water, then place them in an ice bath to cool.

When chilled, peel the eggs and cut them in half lengthwise.

Take a handful of wood chips and scatter them in the bottom of a stove-top smoker (or into a hot grill). Heat the chips over medium-low heat until smoky, about 10 minutes.

Place 16 egg halves rounded side down on the rack of your smoker; reserve 8 halves. Smoke for about 45 minutes. Allow to cool.

Dice all of the eggs (smoked and not-smoked) and then chill them.

In a medium bowl, combine the diced eggs with ¼ cup marjoram mayonnaise. Add the shallots, celery, capers and parsley, and stir carefully to combine. Additional mayonnaise may be added, 1 tablespoon at a time, to reach the desired consistency.

Adjust the seasoning to taste. Cover and refrigerate until ready to serve.