Barbecue Deviled Eggs
.
Yield
12 servingsPrep
8 minCook
5 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| ¼ | cup |
mayonnaise, light
|
*
|
| ⅓ | cup |
pork
smoked, finely chopped |
*
|
| 1 | tablespoon |
dijon mustard
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
paprika
for the garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 59 | ml |
mayonnaise, light
|
*
|
| 79 | ml |
pork
smoked, finely chopped |
*
|
| 15 | ml |
dijon mustard
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 1 | x |
paprika
for the garnish |
*
|
Directions
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.
