Food and Recipes Dish Deviled Eggs Barbecue Deviled Eggs Be the first to rate & review! If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Barbecue Deviled Eggs Prep Time: 30 mins Cook Time: 6 mins Stand Time: 15 mins Total Time: 51 mins Yield: 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 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. Rate it Print