Israeli Smoked Egg PateSteven Raichlen
Israeli Smoked Egg Pate
- Method: Indirect grilling/smoking (direct grilling for the toast points)
- Equipment: 1 cup hardwood chips, such as cherry or apple, for smoking.
- 4 large eggs
- 1/4 cup mayonnaise (preferably Hellmanns)
- Kosher salt and freshly ground black pepper
- A few drops of fresh lemon juice (optional)
- Finely chopped fresh flat-leaf parsley
- 4 slices of dense white bread, cut in half on the diagonal
Step 1: Place the eggs in a saucepan with cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to a simmer and cook the eggs exactly 11 minutes. Drain into a strainer and rinse the eggs under cold water until cool enough to handle, then peel. The recipe can be prepared several days ahead to this stage.
Step 2: Smoker method:
Set up your smoker for smoking and preheat to 275 degrees. Place the eggs in the smoker and smoke until covered with a light brown film of smoke, 20 to 30 minutes. Transfer to a plate and let cool.
Indirect grilling method:
Set up your grill for indirect grilling and preheat to medium-low. Toss the wood chips on the coals. (Sorry folks, this is hard to do on a gas grill.) Smoke as described above: The cooking time will be about 20 minutes. Transfer the eggs to a plate and let cool.
Step 3: Quarter the eggs and place in a food processor. Coarsely chop the mixture, running the machine in short bursts. Work in the mayonnaise and salt and pepper to taste. If desired or appropriate, add a few drops of lemon juice.
Step 4: Transfer the pate to a bowl or mound into a neat cylinder, using a metal ring. Sprinkle with parsley.
Step 5: Just before serving, set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
Step 6: Grill the bread until toasted, 2 minutes per side. Serve the pate with the grilled bread.