Instructions

1. Place eggs in a medium-large pot. Fill the pot with water so that the eggs are covered by about an inch of water. Bring water to a boil and let the eggs boil for 15 minutes. Remove from heat and place eggs in cold water adding ice if you have it. Let the eggs cool completely and then peel. See notes for instant pot instructions.
2. Preheat the smoker to 180°F with your favorite chips or pellets. Grease the rack with pam.
3. Once eggs are completely cooled peel and place on greased racks in the preheated smoker. Smoke for 30 minutes.
4. After 30 minutes remove from smoker and allow to cool. Then cut the eggs in half, separating the white from the yolk. In a medium-sized bowl mash all the yolks.
5. Add mayonnaise, mustard, and lemon juice to the mashed yolks and stir until creamy. If the mixture doesn’t look fluffy enough you may need to add more mayo or mustard. Taste it and add more of what it needs. I usually start with adding a little more mayo if I need more volume.
6. Add the Italian seasoning, garlic powder, dill, salt, and pepper to the yolk and stir until fully combined. Refrigerate the mixture for at least 20 minutes.
7. Put a dollop of the yolk mixture into each egg white, sprinkle with paprika and minced chives, and enjoy!