Directions
- Fill and light a Pit Boss smoke tube with hardwood pellets and allow to burn for 10 minutes.
- Peel and split each hard boiled egg in half and remove the yolks, carefully so as not to ruin the egg whites.
- Mash each yolk into a mixing bowl, and add, mayo, mustard, chives, GSP, and lemon zest.
- Mix the ingredients until mixture is smooth and uniform.
- Place filling in a piping bag, then fill each egg white equally.
- Place the finished eggs in a shallow pan or cookie sheet. Then, set the tray of eggs and smoke tube inside your grill—do not turn the grill on!
- Allow the eggs to cold smoke for 5-10 minutes. The longer the eggs are exposed the cold smoke, the stronger they will taste. Note: cold smoking temperatures range from 60-80°F.
- Remove from smoker, top with paprika, and serve or refrigerate immediately.