Easter is almost here. Easter brings to mind dressing up for Easter Sunday Church Service in your new dress, an Easter Egg hunt, followed by dinner with the family. And no family gathering is complete with deviled eggs! And of course there will be a big ol’ ham to carve up for dinner which will make lovely ham biscuits the day after. So, I’m sharing with you Stubb’s BBQ inspired Deviled Egg recipe, that is made with their pork marinade to add some pizazz.
- 12 large eggs
- 2 tablespoons mayonnaise
- ¼ cup Stubb’s Pork Marinade
- Paprika or smoked paprika (your preference)
- Thinly sliced roasted red pepper (optional)
Place eggs in boiling water for 10-12 minutes, until fully cooked. Transfer eggs to a bowl of ice water to cool completely before peeling. Once the eggs are peeled, halve lengthwise and remove yolks into a bowl. Mash the yolks, mayonnaise, and Stubb’s Pork Marinade together. Transfer the yolk mixture into a gallon size freezer bag or pastry bag, cutting off 1/2″ of a corner. Pipe the yolk mixture into the whites, then garnish with a sprinkling of paprika and the roasted red peppers.