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Barbecue Deviled Eggs

12 large eggs 1/4 cup mayonnaise 1/3 cup finely chopped smoked pork 1 T. Dijon mustard 1/4 t. salt 1/2 t. pepper 1/8 t. hot sauce Paprika for garnish

Place eggs in a single layer in a large pan; 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 form all over shell. Peel under cold running water. Cut eggs in half lengthwise; carefully remove yolks. Mash yolks in a medium bowl with mayonnaise. Stir in pork and next 4 ingredients. Blend well. Spoon yolk mixture evenly into egg white halves. Garnish if desired. Makes 2 dozen. Source: Southern Living

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