Step 1

Place a large pot of cold water on the stove, and place 12 eggs and 1 tablespoon of vinegar inside. Turn the stove up to high and bring the water to a boil.

Step 2

Turn the heat off the burner, cover the pot, but leave the pot on the warm burner for 12 minutes.

Step 3

Drain the eggs and rinse in cold water. Place in the fridge until they are fully chilled.

Step 4

Turn your grill onto smoke, or preheat to 180°.

Step 5

Peel the eggs, rinse in cold water, and carefully slice them in half. Scoop out the yolks and place into another bowl. Set out the egg whites on a rack that's been sprayed with cooking spray.

Step 6

Place the rack on a tray with ice. You want to cold smoke the eggs so the whites don't get rubbery. Smoke for 20 minutes, and then remove from the grill.

Step 7

Mash the egg yolks together with the mayo, sugar, 1 tablespoon white vinegar, mustard, and salt. Continue mashing until it is smooth and there are no more lumps.

Step 8

Place into a piping bag with a 1m star tip attached, and pipe into the egg white hollows.

Step 9

Garnish with chives and paprika.