Ingredients:

  • 6 large eggs (about 340g)
  • 1 cup wood chips (e.g., hickory or applewood)
  • 3 tablespoons mayonnaise (45g)
  • 1 teaspoon Dijon mustard (5g)
  • 1 teaspoon smoked paprika (2g) + extra for garnish
  • Salt and pepper to taste
  • Fresh chives, finely chopped (for garnish)

Instructions:

  1. Place eggs in a pot, cover with water, and bring to a boil.
  2. Once boiling, remove from heat, cover, and let sit for about 12 minutes.
  3. Transfer eggs to an ice bath and let cool for at least 5 minutes before peeling.
  4. Preheat the smoker or grill as per manufacturer instructions, adding the wood chips for smoking.
  5. Once at temperature, place peeled eggs directly on the grill rack and smoke for 25-30 minutes.
  6. Slice smoked eggs in half lengthwise and remove yolks into a mixing bowl.
  7. Add mayonnaise, mustard, smoked paprika, salt, and pepper; mix until smooth.
  8. Spoon or pipe the yolk mixture back into the egg whites.
  9. Sprinkle with extra smoked paprika and chopped chives before serving.