Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, then cover and remove from heat. Let sit for 10–12 minutes, then transfer eggs to an ice water bath for 5–10 minutes to stop cooking.

Dry the eggs and place them on a rack in your smoker or a covered grill set up for cold smoking. Use mild wood like apple, cherry, or pecan. Smoke at under 90°F (32°C) for 20–30 minutes for a subtle smoke. Alternatively, skip smoking and add 1/4–1/2 tsp liquid smoke to the filling.

Peel the eggs, slice them lengthwise, and carefully scoop the yolks into a bowl. Arrange the whites on a serving platter.

Mash the yolks with mayonnaise, Dijon, vinegar, Worcestershire, smoked paprika, salt, and pepper until smooth and silky. Adjust seasoning and texture with a little water or extra vinegar if needed.

Spoon or pipe the filling back into the egg white halves. Garnish with smoked paprika, chives, bacon bits, or microgreens.

Serve chilled or at room temperature. Store covered in the refrigerator for up to 24 hours and add fragile garnishes just before serving.