How to make Smoked Eggs for Breakfast

Preheat your smoker to 225 degrees F (107 degrees C). Soak the hickory wood chips in water for around an hour, then add to the smoker.

Place the eggs carefully onto the grate of the smoker. Make sure they are well-spaced to ensure even cooking and smoking.

Allow the eggs to smoke for around 2 hours, maintaining the temperature and adding more damp wood chips if needed.

Remove the eggs from the smoker and allow them to cool down. Once cooled, gently crack the shells and remove them.

Season the smoked eggs with salt and pepper to taste. You can also use your favorite seasoning if you prefer.

The smoked eggs are now ready to eat. You might want to enjoy them by themselves or incorporated into a salad, deviled eggs, or egg salad sandwiches.