Barbecue Deviled Eggs

This is what happens when deviled eggs go to the smoker. Perfectly boiled eggs halve and get the standard treatment: yolks mashed with light mayo, Dijon, salt, pepper, and a drop of hot sauce. But then finely chopped smoked pulled pork folds in, bringing salt, smoke, and chew to every bite.

This is the recipe for the day after a barbecue. A cup’s worth of leftover smoked shoulder or brisket ends transforms ordinary deviled eggs into something worth stacking a plate with. The smoky pork mellows the tang of the mustard and cuts through the creamy yolk with welcome texture.

Dust with paprika for color and the classic picnic look. Serve chilled at tailgates, summer cookouts, church potlucks, or any gathering where deviled eggs would be welcome but people want something just a little different.

Pro Tips

• The tap-and-roll peel method is essential for clean eggs. Tap all over until the shell cracks, then peel under cold running water so the membrane lifts away with the shell.
• Use ice water after boiling. The temperature shock makes peeling dramatically easier and stops cooking.
• Chop the pork finely. Chunky pieces make the filling hard to pipe into the whites. Fine mince distributes evenly.
• Make ahead up to a day, stored filling and whites separately. Assemble within an hour of serving to keep everything looking fresh.

Variations

• Swap pulled pork for chopped bacon, smoked brisket, or shredded smoked chicken.
• Stir in a tablespoon of barbecue sauce or a pinch of smoked paprika for even more BBQ punch.
• Top each egg with a small sprig of chives or a thin slice of pickled jalapeño for color.