My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, November 2, 2011

National Deviled Egg Day

Bet you didn't know that today was National Deviled Egg Day! Everyone has their favorite way to make deviled eggs, but don't get stuck in a rut. Remember deviled eggs are a year-round favorite.

Chopped barbecued pork is the filling's secret ingredient in this old-fashioned Southern favorite. If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue flavor.

Barbecue Deviled Eggs
12 servings
print recipe

12 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/3 cup finely chopped barbecued pork (without the sauce)
Garnish with paprika, chopped dill pickle

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 minutes.

2. Drain and fill pan with cold water and ice. Tap each egg firmly on counter until cracks form all over shell. Peel under running cold water.

3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in mustard and next 3 ingredients; blend well. Gently sir in pork. Spoon yolk mixture into egg white halves.

4. Chill until ready to serve. Garnish, if desired.


  1. one of my favorite things in the who world is deviled eggs. i could eat a whole plate of them! i never thought of putting barbecued pork or liquid smoke in them but i bet these are fantastic!!!

  2. This sounds delish! I love deviled eggs too. What a great idea. Thanks.


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