Saturday, July 31, 2010

Barbecue Deviled Eggs...

This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue). When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.

Prep: 30 min., Cook: 6 min., Stand: 15 min. If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.

Yield: Makes 12 servings

* 12 large eggs
* 1/4 cup mayonnaise
* 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


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 water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

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

Madelaine Miller, Columbia, South Carolina, Southern Living, JULY 2005

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