Description
Keto smoked egg salad brings Mediterranean charm to classic comfort food, blending rich smoky flavors with creamy textures. Protein-packed ingredients create a low-carb delight you can savor without guilt, perfect for health-conscious meal planners seeking delicious alternatives.
Ingredients
Scale
Main Ingredients:
- 12 large eggs
- 2 cups (480 milliliters) mayonnaise
Seasonings:
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Liquid Ingredient:
- 2 tablespoons (30 milliliters) apple cider vinegar
Instructions
- Prepare the grill by setting the pellet grill to a precise temperature of 325F (163C), ensuring an even cooking environment for the eggs.
- Carefully position raw eggs directly on the grill grates, allowing them to cook uniformly for 15 minutes. Gently rotate the eggs to cook the opposite side for another 15 minutes, promoting consistent heat distribution.
- Immediately transfer the cooked eggs to an ice bath, submerging them completely to halt the cooking process and create a perfectly smooth exterior.
- Reduce the grill temperature to 180F (82C) for the smoking phase. Delicately peel the cooled eggs under gentle cold running water, ensuring no shell fragments remain.
- Lightly coat a wire rack with cooking spray to prevent sticking, then carefully arrange the peeled eggs on the rack.
- Place the rack in the smoker, allowing the eggs to absorb rich, aromatic smoke for 30-45 minutes, developing a complex flavor profile.
- Meanwhile, create the dressing by whisking mayonnaise, apple cider vinegar, salt, pepper, paprika, mustard powder, garlic powder, and onion powder in a mixing bowl until smooth and well-incorporated.
- Refrigerate the prepared dressing to keep it cool and allow the flavors to meld while the eggs complete their smoking process.
- After smoking, transfer the eggs to the refrigerator and chill for 30 minutes to enhance their texture and flavor.
- Roughly chop the cooled smoked eggs, maintaining a rustic, chunky consistency.
- Gently fold the chopped eggs into the chilled dressing, ensuring each piece is evenly coated without breaking the egg pieces.
- Return the egg salad to the refrigerator for an additional 30-45 minutes, allowing the flavors to fully develop and intensify before serving.
Notes
- Precise temperature control is crucial for perfectly smoked eggs, ensuring they don’t overcook or become rubbery.
- Using cold running water while peeling helps separate the egg shell more easily and prevents tearing the delicate egg whites.
- Chilling the egg salad allows the smoky flavors to intensify and the dressing to fully coat the eggs, creating a more harmonious taste profile.
- For a lighter version, swap traditional mayonnaise with Greek yogurt or avocado-based mayo to reduce calories while maintaining a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Lunch, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 370 mg