1 ½tablespoonsfinely diced pepperoncini(about 4 medium sized peppers)
1tablespoonchipotle in adobo sauce (the sauce only)
¼teaspoonjuice from pepperoncini jar
⅛teaspoonsalt (can also use favorite dry rub)
3slicescooked crispy bacon, diced(will be enough for all 24 eggs)
2tablespoonshot pickled peppers, diced
Additional Topping Ideas: Leftover Smoked Meats
Pork Belly Burnt Ends
Preheat the Smoker: Preheat to the lowest temperature, targeting 160 - 170 degrees Fahrenheit.
Smoke Eggs: Place cooked and peeled eggs directly on the smoker for 30 minutes. Remove and let cool.
Prep Eggs: Using a sharp knife, slice each egg in half, lengthwise, and then gently remove the yolks from the egg halves with a small fork or spoon and place the yolks into a mixing bowl.
Make the Filling: Using a fork, mash up the yolks. Then add remaining filling ingredients (mayonaise, pepperoncini, chipotle in adobo sauce, mustards, salt or dry rub). Add more Dijon mustard or mayo to get to your desired creamy consistency.
Fill Eggs: Add the filling into a large piping bag, cut a small hole in the tip, and then pipe the filling back into the egg halves (about 1/2 a tablespoon filling per egg). If no piping bag, then sppon the filling to the egg half.
Garnish: Top with your favorite meaty garnish and a sprinkle of smoked paprika.
If you prefer steaming your eggs prior to smoking, try this method from Thermoworks.