Set up your smoker as per your instruction manual and preheat to 320°F.
Place eggs in the smoker and smoke for 10 – 15 minutes, then rotate and smoke for another 15 minutes
Once the eggs are cool, peel and remove the yolk
Transfer yolks into a bowl and the whites on a platter with the cut side facing up.
Mash your yolks with a fork until completely crumbled.
Mix in 2 tablespoons of the mayonnaise and mustard into the crumbled yolks. Mix and mash until you are left with a smooth paste. If the mixture feels too stiff add more mayonnaise and mix one teaspoon at a time until you are happy with the texture.
Season with salt and pepper to taste.
Using a spatula scoop the mixture into a piping bag (or plastic bag). Use a 1/2 inch round tip (or cut bag to a 1/2 inch tip in the bottom corner)
Pipe the mixture into the cup section of each egg white. You want to place enough in each cup to be left with a little mound bulging out.
Sprinkle with a good dusting a paprika, and fresh herbs. I also like to re-season with salt & Pepper.