ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barbecue Deviled Eggs

Prep time 30 mins
Cook time 6 mins
Stand time 15 mins
Yield Makes 12 servings
If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.

Ingredients

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1/3 cup finely chopped smoked pork
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon hot sauce
  • Garnish: paprika

How to Make It

  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 the counter until cracks form all over the shell. Peel under cold running water.

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

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