@clarissa hard boil eggs, peel, put on some sort of rack (ie chicken leg hanger or cookie cooling rack), put as much ice as you can in a foil pan just below the eggs (but not touching), cold smoke with hickory for 20min (sub 200 degrees, colder the better), cut in half, prep your filling, enjoy!
If you have Instagram, go to @bigtroublebbq (that's me) and check out my pics of this process for set up.