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Barbecue Deviled Eggs

Serves: 24 egg halves
12 - large eggs
1/3 c. - finely chopped smoked pork
1 T. - dijon mustard
1/4 tsp. - unsalted Butter
1/2 tsp. - pepper
1/8 tsp. - 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 from all over the shell. Peel under cold running water.

CUT eggs in half lengthwise and carefully remove yolks. Mash yolks with Blue Plate® Mayonnaise. Stir in pork and next 4 ingredients; blend well.

SPOON yolk mixture evenly into egg white halves. Garnish, if desired.


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