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Smoked Egg Pate - Double Dip

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4 large eggs

1/4 cup mayonnaise (preferably Hellmanns)

Kosher salt and freshly ground black pepper

1 shallot, skewered on a bamboo stick

A few drops of fresh lemon juice (optional)

Finely chopped fresh flat-leaf parsley

1 cup hardwood chips, such as hickory, cherry or apple, for smoking, soaked for one hour

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