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Barbeque Deviled Eggs Recipe


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     Barbeque Deviled Eggs

Category   Appetizers
Sub Category   None
Servings   12

12 large eggs
1/4 c. mayonnaise
1/3 c. finely chopped smoked pork
1 Tbsp. Dijon mustard
1/4 salt
1/2 tsp. pepper
1/8 tsp. hot sauce
Paprika, for garnish

1) 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 min.
2) Drain and fill pan with ice water. Tap each egg firmly on counter until cracks form all over the shell. Peel under cold running water.
3) Cut eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next ingredients; blend well.
4) Spoon yolk mix evenly into egg whites. Garnish, if desired.

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