Smithfield Deviled Eggs

Serves: 24
Cook Time: 2 hours 37 Minutes

Ingredients

• 12 large eggs
• ¼ cup good quality mayonnaise
• ¼ cup ground Smithfield Smoked Pork
• 1 Tbsp Dijon mustard
• ¼ tsp. Salt
• ¼ tsp pepper
• 2-3 drops Tabasco sauce or to taste.

Steps

Prick a small hole in the side of the large end of each egg using a pin about a ¼ inch into eggs. (This releases the small air bubble located in the large end of the egg.) Lay the eggs into a pan in a single layer and add about 3-½ cups cold water. Set over high heat and bring to just boiling. Cover, remove from heat and allow to sit in the pan for exactly 17 minutes. Drain immediately. Fill the pan with cold water and ice. Tap each egg firmly until cracks form all over the shell. Peel over cold running water, or if time permits leave eggs in ice water for 15-20 minutes. (A chilled egg is much easier to peel.) After the eggs are peeled cut them in half lengthwise with a sharp knife dipped in cold water. Carefully remove the yolks. Mash the yolks with the mayonnaise. Stir in the pork, mustard, salt, pepper and Tabasco. Spoon yolk mixture evenly into egg white halves. Chill for at least 2 hours or overnight.

Recipe Submitted By Veronica Gantley

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