Deviled eggs are a staple at many Southern gatherings. If you’ve been tasked with bringing deviled eggs to a 4th of July get-together, spice up your recipe with these barbecue deviled eggs.

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

Preparation

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.

*If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue-like flavor.

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Andrea Hinds
Andrea has always loved the written word. She holds a B.A. in Journalism and a Masters in Creative Writing, both from Belmont University. Both sides of her family have lived in Williamson County for generations, so writing for Williamson Source is the perfect fit. She loves to hear stories of what Williamson County was like when her parents and grandparents were young and to write about this ever evolving county is truly special for her.