Place eggs into a stockpot. Add cold water until the eggs are submerged. Place over medium high heat uncovered and bring to a rolling boil. Immediately remove from heat and cover. Let finish cooking for 8 minutes.
While the eggs finish cooking, fill a bowl with cold water and ice. After 6 minutes, remove eggs with a slotted spoon and place into the ice bath.
Tap eggs against a hard surface then roll to further crack the eggs. Peel carefully under running cold water.
Set the smoker to 180°F. Preheat for 15 minutes with the lid closed. Be sure the auger is filled with your preferred flavored pellets or chips. Hickory is recommended.
Place peeled eggs directly onto the grill grates and close the lid.
Smoke for 45 minutes.
Remove the eggs from the smoker and let them cool for 5 minutes.
Slice eggs in half lengthwise and remove the yolks. Place the yolks in a large mixing bowl.
Add slaw dressing, mustard, pepper, onions, and chives (leave a tablespoon of chives for garnish).
Thoroughly mix until smooth
Transfer the mixture to a ziptop bag. Cut the corner of the bag.
Pipe the yolk mixture into the halved egg whites.
Top with dill, chives, and a sprinkle of paprika.
Refrigerate until ready to serve.
Recipe Tips
The longer your eggs are smoked, the more color they will take on. Around thirty minutes, they will be light yellow and closer to the hour mark, more of a very light brown. The change in color is normal and reassures you that your eggs are absorbing that delightful smoky flavor.