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.
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
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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