Recipes

Smoked Egg Salad

Elevate a classic with the refined depth of Smoked Egg Salad. This dish takes perfectly boiled eggs, enhanced with delicate wood smoke, and combines them with a creamy blend of mayonnaise, tangy mustard, and a touch of cayenne for subtle warmth. Brightened with lemon juice, fresh dill, and the crunch of celery and red onion, each bite balances richness with vibrant freshness. Serve it as a delicious topping for latkes or spread on artisan bread.

Smoked Egg Salad
By Stephanie Banyas
4 to 6
Ingredients
Directions
  • 1 dozen large eggs, at room temperature
  • ¼ cup finely diced red onion
  • ¼ cup finely diced celery
  • ¼ cup freshly squeezed lemon juice
  • Kosher salt 
  • 1 teaspoon sugar
  • ½ cup prepared mayonnaise
  • 2 tablespoons whole grain mustard
  • Pinch of cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh dill

Prepare an ice bath by filling a large bowl with ice and 4 cups of cold water. Bring 4 quarts of water to a boil in a large saucepan. Gently lower eggs into the boiling water and cook for exactly 10 minutes. Immediately transfer the eggs to the ice bath and let them sit for 15 minutes. The eggs can be hard cooked 1 day in advance and stored in the refrigerator.

While the eggs cook and cool, heat the Gravity Smoker to 225°F.  Peel the eggs and place in a perforated stainless steel pan or make your own perforated pan by using a toothpick to poke holes evenly over the bottom of a disposable aluminum pan.  Put the eggs in the pan and smoke for 60 minutes, turning the eggs twice during the smoking process. Remove and let rest at room temperature for 15 minutes or cover and refrigerate for up to 1 day before using. Coarsely chop. 

Mix together the onion, celery and lemon juice in a large bowl. Add 1 teaspoon of salt and the sugar and let sit for 15 minutes. Whisk in the mayonnaise, mustard, cayenne and black pepper until smooth. Fold in eggs and dill and stir until combined. Taste for seasoning, adding more salt if needed.

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