Barbecue Deviled Eggs

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

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