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 Stubb’s pizazz. AND, in time for Easter I’m giving aways a Stubb’s Pork Pack- including 1) Chipotle Butter Injectable Marinade 2) Pork Rub and 3) original sauce (or sauce of your choosing).
How to enter- please leave a comment on my blog on your favorite way to cook with BBQ sauce or BBQ rubs and that’s it. Special consideration will be given special consideration for tweeting this contest, as well as “liking” my facebook page.
Winner will be announced this Tuesday. May the best egg win!
UPDATE: And the winner is…. Krista from SewWhat’sCooking.com- she uses BBQ to baste pork steaks on the grill. Enjoy your sauce pack Krista!Print
- 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.