BARBECUE DEVILED EGGS
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.
Yield makes 14
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.
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