I'm perfecting my recipe for smoking eggs. So far if I get it right, they taste like bacon and eggs without the bacon. Hard boil the eggs in VERY salty brine. Chill, then replace in the brine (if you refrigerate it, might take 2-3 days to soak, but if you leave at room temp after the water has cooled, 1 day is enough). when ready to smoke, bring them slowly up to about 200F in the oven (I find that muffin tins work well but the eggs will "sweat" and might stain the tins) then smoke at about 200F (as low as 170, but not much higher than 200) for 6-8 hours depending on egg size. PM me for more details!
you can put the details here and then everyone can see oh pics are good too. i do want to try eggs and cheese.