Barbecue Deviled Eggs

Barbecue Deviled Eggs Recipe
If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.


Makes 12 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 6 Minutes
Stand: 15 Minutes


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


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.

Madelaine Miller, Columbia, South Carolina,

Southern Living

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note