Discover a unique twist on the classic egg salad recipe with the addition of some live wood fire. This Smoked Egg Salad Recipe breathes fresh life into the beloved dish, offering a distinct flavor profile. Whether you’re a fan of traditional egg salad or seeking a whole new experience, this recipe will guide you through the simple steps to create a delicious smoked egg salad. Perfect for sandwiches, wraps, or as a tasty side option, this recipe promises to be a delightful addition to your recipe repertoire.
Smoked Egg Salad Sandwich
This smoked egg salad recipe offers a unique twist on a classic favorite, making it a must-try dish for both novice and seasoned home cooks. Part of the appeal lies in its distinct smoky flavor, which sets it apart from traditional egg salads. By infusing the eggs with subtle smoke, this recipe brings a delightful depth of flavor to a beloved classic.
Smoked egg salad is a versatile recipe that can be enjoyed as a sandwich filling, with toasted bread and fresh greens for a great sandwich, or served as an appetizer by scooping it onto crackers or endive leaves for a low-carb twist. It can even be used as a topping for baked potatoes or a flavorful addition to a green salad.
This smoked egg salad recipe is a flavorful departure from the ordinary egg salad from your past. Its unique smoky twist adds depth and character to a classic dish, making it an enticing choice for anyone exploring new flavors. Whether you enjoy it in a sandwich or as an appetizer, smoked egg salad is a delightful addition to your recipe rotation.
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Egg Salad Sandwich shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Apple cider vinegar
- Black pepper
- Mustard powder
- Garlic powder
- Onion powder
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How to make Smoked Egg Salad Sandwiches
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up your pellet grill and get it preheated to 325°F.
Place the eggs on the grill grates and let them cook for 15 minutes. Flip them over and cook for an additional 15 minutes.
Plunge in ice water for 10-15 minutes after they come off the grill.
Peel under cool running water.
Reduce the heat on the pellet grill to 180°F. Place the peeled eggs on a wire rack that’s been prepped with cooking spray.
Smoke the eggs for 30-45 minutes.
Whisk all of the sauce ingredients together in a bowl until they are well combined. Keep in the fridge until you are ready to mix in with the cooked eggs.
Chill & Mix
When the smoked eggs come off the grill, place them into a bowl in the fridge to cool for 30 minutes.
Cut into chunks and gently mix together the chopped eggs and the sauce.
Let the combined egg salad chill for 30 minutes for the flavors to meld.
Serve in a sandwich, wrap, or as a side dish at your next BBQ.
Try our Homemade Potato Salad too!
Smoked Egg Salad Sandwich Recipe FAQ
Can this recipe be made in advance?
Yes! This is a great recipe to make ahead and keep in the fridge for a quick lunch or snack option. Keep this for 3-4 days for maximum quality.
Are there any recommended substitutions or additions?
Sure! Add diced celery, finely chopped red onion, or pickles for a satisfying crunch and a little zing. Incorporate fresh herbs like parsley, dill, or chives for added flavor and freshness. A dollop of Dijon mustard or whole-grain mustard can provide a tangy kick. Some crispy bacon strips add a smoky, savory element to your sandwich.
Try our Traeger No-Flip Bacon!
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3 hours 20 minutes
- 12 eggs
- 2 cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Preheat your pellet grill to 325°F. Place your raw eggs directly on the grill grates. Cook for 15 minutes, flip them over, and cook for another 15 minutes.
- Put all the eggs in an ice bath for 10 minutes.
- Turn the heat on the smoker down to 180°F.
- Peel the eggs under cold running water and place them onto a wire rack that’s been sprayed lightly with cooking spray.
- Place the rack into the smoker and let the eggs smoke for 30-45 minutes.
- While the eggs are smoking, whisk together the mayo, apple cider vinegar, salt, pepper, paprika, mustard powder, garlic powder, and onion powder. Let it sit in the fridge until the eggs are done smoking.
- Once the eggs come off the smoker, let them chill in the fridge for 30 minutes before cutting.
- Once the eggs are cooled, chop roughly and gently mix in with the sauce.
- Let chill for 30-45 minutes and serve in sandwiches.
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Amount Per Serving:
Calories: 645Total Fat: 64gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 403mgSodium: 784mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 13g
Nutrition data provided here is only an estimate.