Smoke the eggs

• Using your Smoke X4 and Billows BBQ Control Fan, preheat your smoker to a mere 170°F (77°C) and add the wood of your choice for smoke. (We liked pecan for this application.)
• Place your peeled, cooked eggs in the smoker and set the timer for 30 minutes. Smoke the eggs. 
  
• Once the timer sounds, remove the eggs from heat and allow them to cool until cool enough to handle.

  

• Slice the eggs in half along their long axis. Scoop the yolks into a bowl, combine them with the mustards, mayo, pepperoncini, adobo sauce, and juice from the pepperoncini jar. Mash and mix well together with a fork. Season to taste with salt. 
• Scoop the mixture into a piping bag or, as we did, a zip-top bag that you can cut a corner off of. 
• Pipe the filling back into the egg-cups.

  

  

• Top the eggs with pickled jalapeño slices, little mounds of pulled pork, and BBQ rub for that traditional red color. Mix and match toppings as desired. 
• Plate them up and serve, but be sure to get your helping early...they won't be around for long!