Prep. Mix together the Mayo Mojo and the mayo and let them marry flavors in the fridge for at least two hours. Don't rush this.
Cook. Smoke the raw eggs by putting them into a smoker at 225°F (107.2°C) for an hour or on the indirect zone of a smoky grill. Then drop them in cold water with some ice. When the eggs have cooled, cut them into little slivers or cubes. I use an egg slicer and cut them lengthwise then again crosswise to make little matchsticks.
Prep again. Slice the green onions crosswise into bits, then mix them into the flavored mayo with the relish and the eggs.
Serve. I like to toast some rye bread, load on the eggs, and then top with lettuce and tomato.
