12 large eggs

3 slices nitrate-free bacon

¹⁄₈ cup mayonnaise (or use a brand without soybean oil)

¹⁄₈ cup plain low-fat Greek yogurt

1 tbsp dill relish

1 tbsp Dijon mustard

Sea salt, to taste

Freshly ground black pepper, to taste

2 jalapeños, chopped into 24 thin rounds and deseeded

Paprika, to garnish

1. Fill a large pot with water, add the eggs, and bring to a boil. Once boiling, immediately remove from the heat, cover, and let stand for 12 minutes, allowing the residual heat of the water to cook the eggs. Rinse the eggs under cold water, then crack and peel the shells under the running water. Let the eggs slightly cool.

2. Arrange the eggs on a grill mat. Set the smoker to 250°F (120°C) and transfer the eggs to the smoker. Smoke for 18 to 20 minutes until they have a golden hue from the smoke.

3. Meanwhile, partially cook the bacon. Remove fatty parts and cook until crispy, either in a skillet, or covered with paper towels in the microwave. Crumble into small bits.

4. Slice the eggs in half and scoop out the yolks, placing them in a large bowl. Add the mayonnaise, yogurt, dill relish, Dijon, salt, and pepper. Mix until relatively smooth and well combined, using a fork to break down the yolks.

5. Transfer the mixture to a quart-sized plastic bag, and cut the tip off of a corner to create a piping bag. Pipe the yolk mixture into the eggs. Add a slice of jalapeño and a sprinkle of bacon to each. Garnish with a light sprinkle of paprika, and serve immediately.

Pairing suggestions: Deviled eggs are great on salads or as a low-carb, protein packed snack.