Barbecue Deviled Eggs

By á-81356

Deviled eggs can become monotonous. Switch it up by adding some chopped barbecue and hot sauce! Add some heat to those little devils.

Ingredients

• 12 large eggs
• 1/4 cup mayonnaise
• 1/3 cup smoked pork, finely chopped
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon hot sauce
• Paprika, for garnish

Preparation

Step 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.

Drain and fill pan with cold water and ice. Let eggs become completely cold, about 10 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks and mix with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

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.

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

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.