Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer. Simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.

Place a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.

Once the eggs are peeled, place them in a smoker set to 180 degrees for 45 minutes. Remove and cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.

Add the mayo, mustard, and Tabasco along with some kosher salt and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, mayo or mustard to your taste.

Add the bacon (reserve a small amount to sprinkle on top if desired) into the bowl and mix with a spoon.

Place a spoonful of the mixture into each egg white. Sprinkle with remaining bacon if desired. Refrigerate at least an hour before serving