Barbecue Deviled Eggs

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

Ingredients

• 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

Preparation

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.