Are my eggs ok?

[Bobfrmia]

Hard cooked, peeled, then smoked on the grill for an hour. I did these Saturday night with plans to make deviled eggs Sunday. Forgot. Just remembered they were in the fridge. Can't find anything about how long you can keep peeled hard cooked eggs. You think 5 days is ok?

[Bobfrmia]

I decided the best way was to just do it, eat one, and if i was alive in the morning i'd take them to work. Went well. In fact words like "amazing", "delicious" and "best ever" came back to me.
Maybe someday I'll pay attention to what I put in them.

[wekick]

This is a pretty good site if you have questions---
http://www.stilltasty.com/

[tonka11_99]

No real health problems. I think 5 days is fine and even longer would only affect the texture. It wouldn't hurt you.

I never heard of a smoked egg either. I wonder if you would hard boil them on the soft side to compensate for the extra cooking during smoking? Using a smoked salt would be good.

[coll]

I usually make about a dozen at a time and use them over a week or two. I leave them in their shells though.

[ipsedixit]

Perfectly fine.

[bushwickgirl]

How are the eggs after smoking? Never had a smoked egg.

[Bobfrmia]

Incredible. Not easy to do just right, but even a little wrong works.
Just hard cooked eggs, peeled.
After I do steaks, burgers, whatever, as the coals burn down I push them all to one side of the grill. When they are really ashed over, I put the eggs on the other side, drop a handful of hickory chips on the coals, and shut the lid. The chips will smolder according to how you use the vents. If you get a lot of smoke without to much heat, you got it made. 60 minutes isn't unusual for me.
I also do salt, cheese, garlic, anything is game here. Just don't let those coals go to waste.

[bushwickgirl]

Interestng, have to try the eggs, thanks for the tips. What's the setup for smoking salt, in a open pan I assume? Coarse grained salt? Timing?

I love smoked cheeses; haven't tried smoked garlic either, sounds delicious.

[Bobfrmia]

I just make a pan out of foil. If you do cheese, make it a deeper, sturdier pan. the cheese will pretty much melt, and gets real smokey real fast. You'll get the feel for it pretty quick, then just have fun.

[Bobfrmia]

Oh, timing. For spices if the fire is real low and the smoke is still happening, I take it off when I finish my beer. Might be the first beer, might be the last. No real concern about things that don't spoil.

[bushwickgirl]

Thank you!

[Cherylptw]

Here's some info: http://www.ehow.com/how-does_5489915_...