Friday, July 1, 2011

Barbecue Deviled Eggs

These are my own original recipe for deviled eggs minus the BBQ.  Adding BBQ to deviled eggs is an old southern classic.  They go well with so many things!  Try them sometime without the BBQ.  They are the only deviled eggs my hubby will eat. =)


12 large eggs
1/4 cup mayonnaise
1 heaping teaspoon horseradish mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
1/3 cup finely chopped barbecued pork
paprika and dill pickle for garnish, optional

Place eggs in a single layer in a large saucepan; add water about 2 inches above eggs. 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 on the counter and roll back and forth. Peel under cold running water. 
Cut eggs in half lengthwise, and carefully remove yolks. They should pop right out. Beat egg yolks and next 5 ingredients with an electric mixer until smooth. Gently stir in pork.
Spoon yolk mixture into egg white halves.
Chill until ready to serve. Garnish, if desired.

Enjoy! Print this post

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