Preparation

• Place the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, reduce the heat to medium-low and cook the eggs at a bare boil for exactly 10 minutes.

• Drain and rinse the eggs under cold running water, then place them in an ice bath to cool.

• When chilled, peel the eggs and cut them in half lengthwise.

• Take a handful of wood chips and scatter them in the bottom of a stove-top smoker (or into a hot grill). Heat the chips over medium-low heat until smoky, about 10 minutes.

• Place 16 egg halves rounded side down on the rack of your smoker; reserve 8 halves. Smoke for about 45 minutes. Allow to cool.

• Dice all of the eggs (smoked and not-smoked) and then chill them.

• In a medium bowl, combine the diced eggs with ¼ cup marjoram mayonnaise. Add the shallots, celery, capers and parsley, and stir carefully to combine. Additional mayonnaise may be added, 1 tablespoon at a time, to reach the desired consistency.

• Adjust the seasoning to taste. Cover and refrigerate until ready to serve.