Smoked Deviled Eggs with Shredded Pork
Food and Drink

Reprinted with permission from Award-Winning BBQ Sauces and How To Use Them by Ray Sheehan, Page Street Publishing Co. 2020. photo credit: Ken Goodman

Smoked Deviled Eggs with Shredded Pork

"A double-whammy of farmyard bounty, these smoked eggs get drizzled with a savory mustard barbecue sauce that’s balanced with the smoky pork filler (or use any handy meats instead, such as bacon, brisket or chunks of diced smoked bologna)."

Makes: 24


12 hard-boiled large eggs, peeled

1/3 cup mayonnaise

1 tablespoon South Carolina Mustard BBQ Sauce (recipe below), plus more for garnish

1 teaspoon hot sauce, such as sriracha

smoked paprika

1¼ cups Slow-Smoked Pork Shoulder, heated and shredded

minced chives, for garnish

hickory or pecan wood


for South Carolina Mustard BBQ Sauce:

1 cup prepared yellow mustard

½ cup cider vinegar

¼ cup honey

¼ cup packed light brown sugar

2 teaspoons Worcestershire sauce

2 tablespoon ketchup, such as Simply Heinz

1 teaspoon garlic powder

1½ teaspoons red pepper flakes

½ teaspoon salt

for the South Carolina Mustard BBQ Sauce: In a medium-sized saucepan, combine all the ingredients and cook over medium-low heat, stirring to dissolve the sugar. Lower to low heat and simmer until slightly thickened, 5–7 minutes, stirring frequently. Let cool, transfer to a jar, and store in the refrigerator for up to a month.

to smoke the eggs: Prepare a smoker to cook at 200°F. Spray a baking rack with nonstick spray. Once the cooker reaches temperature, add the wood, and place the eggs on the prepared baking rack. Set the rack directly on the smoker grate and cook for about 30 minutes. Remove from the cooker and chill until ready to use.

to assemble the deviled eggs: Cut the eggs in half lengthwise. Cut a thin slice off the bottom of each half, so they won’t tip over when plated. Scoop out the yolks and place them and the egg-white trimmings in a food processor. Add the mayonnaise, Mustard BBQ sauce and hot sauce, then process to a thick puree. Add a touch more mayonnaise if you like a creamier consistency. Spoon the mixture into the egg white halves. Top the eggs with a dusting of smoked paprika, shredded pork and minced chives. Place the eggs in a shallow container, cover and refrigerate until ready to serve, then drizzle with Mustard BBQ sauce.