Wednesday, March 27, 2013

Barbeque Deviled Eggs

  • 12 large eggs 
  • 1/4 cup mayonnaise 
  • 2 tablespoons barbeque sauce 
  • 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 

  1. 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. 
  2. 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. 
  3. Cut eggs in half lengthwise and carefully remove yolks. 
  4. Mash yolks with mayonnaise and barbeque sauce. 
  5. Stir in pork and next 4 ingredients; blend well. 
  6. Spoon yolk mixture evenly into egg white halves. 
  7. Garnish with paprika, if desired. 

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