COOK IT.
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.
In a mixing bowl, mash the egg yolks, and add, mayo, mustard, chives, GSP, and lemon zest.
Mix the ingredients until mixture is smooth and uniform.
Fill a piping bag with your yolk mixture, 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.