Set the eggs on your counter for about an hour to bring them to room temperature. Some folks take them straight from the fridge to the boiling water. I have had to many eggs crack by doing that, and that makes an ugly deviled egg.

Once your eggs are to room temp bring a pot of water to a boil. It's best to have a BIG pot so the eggs aren't crowded and banging against each other. Now lower the eggs into the water slowly so they don't crack. It's also best to turn the water down just a little so it's not at a raging boil when you add the eggs.

I like to use soft boiled eggs because it makes a creamier deviled egg, so soft boil the eggs for 9 minutes. Once the eggs hit the 9 minute mark take them out and put em in an ice bath just long enough so you can handle them. Eggs peel better when they are a little warm, but once you peel it drop it back in the ice bath to chill.

Now since we'll be cold smoking these eggs, fire up about 6 or 8 pieces of charcoal till they are ashed over and put them in a pan at the bottom of your smoker, then add some wood chips to the coals. Put the eggs on your top rack and put a pan of ice underneath them. Smoke the eggs for 1-2 hours or so or until you get a nice bronze smoke color.

Take them off and slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag, a plastic bag, or just spoon the mixture back into the eggs. Put em on a serving tray and refrigerate until ready to serve.

So there ya go, you jus made yourself some Cold Smoked Deviled Eggs!

You know what time it is now… If you made enough for friends and family, give everyone their share and watch em smile! If no one is talkin, or they're makin some noises that you may or may not have heard before, you know you did good!!!

Enjoy my friends, and smoke on!

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