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 information
Yield
makes 14
Ingredients
Preparation
Step 1
Halve the eggs lengthwise. Cut a small slice from the bottom of each half so the egg will lie flat on a platter or in a deviled egg dish.
Step 2
Remove the yolks and place them in a small bowl. Mash the yolks with a fork. Stir in the mayonnaise, pickle relish, meat, and salt and pepper. Mix well. Spoon the yolk mixture back into the egg white “cups.” Sprinkle a little of the rub over each egg.
Step 3
Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.
