Seth’s Smoked Pickled Egg Recipe

I’ve made these for the GTHoF meetings and they went over pretty well, I didn’t have any to bring home.


12 large eggs (hard boiled & peeled)
4 cups white vinegar
1 1/2 cups water
4 Tablespoons of your favorite rub


Sterilize a large mouth jar. I use a one gallon maraschino cherry jar from the bar.
Hard boil and peel the eggs.

To make the Brine:

In a pot combine the vinegar, water, salt and rub.
Bring to a boil, reduce heat and simmer for 6 minutes. Remove from heat and let cool completely.

To smoke the eggs:

Place peeled eggs into low smoker for one hour. Lower is better or the eggs will get super rubbery at high temps. (180 to 250 max)

To Pickle:

Place smoked eggs into the jar.
Pour brine over eggs.
Seal jar and place in fridge.
Brine for at least a week.

Refrigerate until ready to eat. These will keep for several months. You can make less brine as this is enough to cover 24 eggs. You can add onions, other spices, or even cooked (smoked!) sausages if you desire.

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