Barbecue Deviled Eggs
A little bit of minced smoked pork adds richness to this unusual take on deviled eggs. If you don’t have the meat and want a similar flavor, add a tiny drop of liquid smoke.
- 12 large hard-cooked eggs*
- ¼ cup Blue Plate® Mayonnaise
- ⅓ cup finely chopped smoked pork
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon unsalted butter, softened
- ⅛ teaspoon hot sauce
- Paprika (preferably smoked)
- CUT eggs in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks with mayonnaise. Stir in pork, mustard, pepper, butter and hot sauce. Blend well. Taste and adjust seasoning if needed.
- SPOON with two small spoons into egg whites. Or, use a spatula to transfer mixture into a plastic sandwich bag and snip about ¾ inch of one corner away, using kitchen shears. Gently squeeze mixture through the hole into the egg whites. Scrape or squeeze mixture down towards the opening as you work.
- SPRINKLE with paprika and chill 15 minutes or up to 1 hour, uncovered, before serving. For longer storage, cover loosely with foil, leaving plenty of room in the top so the eggs are not smashed.
*Best way to make hard-cooked eggs: Place eggs gently in a deep pot of cold water. Over high heat, bring to a full rolling boil. Remove pot from heat and set a timer for 10 minutes for firm yolks. Prepare a large bowl of ice and water. When the timer goes off, immediately put the eggs into the ice water to cool. (Quick cooling prevents green ring around the yolks.) When eggs are completely cool, refrigerate or peel. To peel, crack on a flat surface and roll the egg on it, remove shell, rinse.