Barbecue Deviled Eggs

Name: Barbecue Deviled Eggs
Yield: makes 14
Ingredients: 7 large eggs, hard-boiled and peeled; 1/4 cup mayonnaise; 1 1/2 tablespoons sweet pickle relish; 1 cup finely pulled Pork Shoulder (page 57), smoked Chicken (page 40), or Brisket (page 90), chopped; Salt and freshly ground black pepper, to taste; 2 to 3 tablespoons Jack’s Old South Original Rub or Basic Barbecue Rub (page 20)

December 9, 2011

Deviled eggs remind me of church picnics and Fourth of July parties and just about every occasion I grew up going to where there was food involved. Of course I make my own deviled eggs, but you know I’m not going to make them like everybody else’s; I put my own stamp on them. And that means barbecue. Deviled eggs stuffed with a little of it makes them better than you’ve ever had them, I promise you that.

Recipe notes

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