Barbecue Deviled Eggs

12 large eggs
1/4 cup Blue Plate® Mayonnaise
1/3 cup finely chopped smoked pork
1 tablespoon dijon mustard
1/4 teaspoon unsalted butter
1/2 teaspoon pepper
1/8 teaspoon hot sauce

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 from all over the shell. Peel under cold running water.

CUT eggs in half lengthwise and carefully remove yolks. Mash yolks with Blue Plate® Mayonnaise. Stir in pork and next 4 ingredients; blend well.

SPOON yolk mixture evenly into egg white halves. Garnish, if desired.


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