Cold Smoked Eggs - cooking recipe

Ingredients

1 dozen egg
2 cups brine (optional)

Preparation

Hard Boil the eggs and soak in cold water immediately until cool enough to peel.
If brining, put peeled eggs into a container and cover with brine for an hour or longer. I use a zip lock bag with the air sucked out to minimize the amount of liquid needed to surround the eggs.
Place in smoker away from any heat source, best to keep the temp as low as possible.
Remove after 3 hours or when they are slightly brown. Keeping them in longer will impart a stronger smoke flavor but the eggs will also dry out. You will need to experiment with timing to get your preferred flavor.