Barbecue Deviled Eggs

Bet you didn't know that today was National Deviled Egg Day! Everyone has their favorite way to make deviled eggs, but don't get stuck in a rut. Remember deviled eggs are a year-round favorite.

Chopped barbecued pork is the filling's secret ingredient in this old-fashioned Southern favorite. If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue flavor.

Barbecue Deviled Eggs
12 servings
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12 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/3 cup finely chopped barbecued pork (without the sauce)
Garnish with paprika, chopped dill pickle

1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

2. Drain and fill pan with cold water and ice. Tap each egg firmly on counter until cracks form all over shell. Peel under running cold water.

3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in mustard and next 3 ingredients; blend well. Gently sir in pork. Spoon yolk mixture into egg white halves.

4. Chill until ready to serve. Garnish, if desired.

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