Place eggs into a pot of water and bring to a boil.

Reduce heat to a simmer and cook for 5 minutes.

Remove eggs and peel once cool.

Place eggs directly on rack of smoker that has been preheated to 200°F and smoke for 25-30 minutes with hickory bisquettes.

Remove eggs from smoker and cut in half lengthwise and remove yolk from all eggs.

Combine remaining ingredients with yolks, blending with a fork.

Scoop or pipe the filling back into the whites.

Place in fridge for 3 hours or overnight.

Garnish with paprika or sliced green onions.

Enjoy!