Barbecue Deviled Eggs

Barbecue Deviled Eggs
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  • ¼ teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1/3 cup finely chopped smoked pork
  • 1/8 teaspoon hot sauce
  • ¼ cup mayonnaise
  • ½ teaspoon pepper
  • Garnish: paprika
  • + 1 more ingredients
    • 12 large eggs

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 wate...

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