Smoked Deviled Eggs

INSTRUCTIONS

1. 1 Place 6 large eggs in a can cooker. Add a small amount of water to the bottom and sprinkle in 1/2 Teaspoon Salt. Secure the lid and set the temperature to 300°F. Cook the eggs for 20 minutes.
2. 2 Once the cooking time is complete, carefully remove the can cooker from heat. Immediately transfer the eggs to a bowl of ice water to stop the cooking process and cool them down for about 5 minutes.
3. 3 After cooling, gently tap each egg on a hard surface to crack the shell, then peel them under running water to ensure smooth peeling.
4. 4 Using a sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting the egg whites aside.
5. 5 To the bowl with the yolks, add 1 TEASPOON FLAVORGOD EVERYTHING SEASONING, 1 TEASPOON BARBECUE SEASONING, 1 Tablespoon Mustard, 3 Tablespoons Mayonnaise, and 1/4 Teaspoon Black Pepper. Mash everything together using a fork until the mixture is smooth and creamy. Taste and adjust seasoning, adding more salt if desired.
6. 6 Using a spoon or piping bag, carefully fill each egg white half with the yolk mixture, mounding it slightly.
7. 7 Lightly sprinkle 1/4 Teaspoon Paprika Powder over the filled eggs for color and flavor. If desired, add 2 Tablespoons Bacon Bits on top for a crunchy finish.
8. 8 Arrange the deviled eggs on a platter and serve immediately or refrigerate until ready to serve.