Steven Raichlen's Barbecue! Bible


Smoked Egg Salad

Recipe by Steven Raichlen


  • Yield: Serves 6 to 8
Print

  • 12 smoked eggs
  • 2 scallions, trimmed, white and green parts finely chopped
  • 1/3 cup mayonnaise, or more as needed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Sriracha, Tabasco sauce, or other favorite hot sauce, or to taste
  • Sea salt and freshly ground black pepper to taste

Step 1: Cut each egg in quarters and place in a food processor bowl with the scallions. Pulse the processor to chop coarsely.

Step 2: Add the mayonnaise, mustard, Sriracha, and salt and pepper to taste. Pulse to mix, but leave the mixture coarse. This is great served on grilled bread.