Southbound Barbecue’s Deviled Eggs are the perfect appetizer for your next barbecue, cook-out, or dinner party. Set them on the counter and watch them disappear! Our Primo Pig Powder gives them perfect flavor while bacon and serrano peppers add savory and heat. No football game, game night, or get-together is complete without a tray of these delectable deviled eggs!
Southbound Barbecue’s Deviled Eggs
These deviled eggs are sure to liven-up any party. Everyone will love these perfect little morsels of custard-like filling, bacon, spice, and seasoning. Oh yeah – they’re pretty easy to whip together too! Sprinkle some Primo Pig Powder over the top for color and flavor before serving.
Ingredients
- 6 Eggs Farm-Fresh and/or Cage-Free
- 1/4 Pound Bacon Applewood Smoked, Etc
- Serrano Pepper Jalapeño for Less Heat
- 3 Tblspn Mayo 1/4 Cup Mayo for Creamier Consistency
- 1 Tblspn Yellow Mustard
- 2 Tspn Primo Pig Powder 1 Tspn for Custard, 1 Tspn to Top
Instructions
Hard Boiled Eggs
- Place eggs into medium pot. Add cold water, fill to 1/2 -1 inch above eggs.
- Place pot on stove over HIGH heat until water begins to boil.
- Once water comes to a boil – turn stove off, cover pot with lid, move away from heat, and allow to sit for 11 minutes.
- Pour water from pot, remove eggs, and place into ice-bath to immediately cool and to ready for peeling. Wait 10 minutes for eggs to completely cool.
- Peel eggs, slice into halves vertically. Remove hard yolks and place into separate mixing bowl. Set aside solid whites for filling during final prep.
Bacon
- Dice raw bacon into small pieces. Diced pieces should be bacon-bit size or slightly larger.
- Fry bacon pieces to crispy consistency.
- Remove bacon from pan and place on paper towels to cool until ready for final prep.
Custard Filling
- Add mayo, mustard & 1 tspn Primo Pig Powder to bowl with hard yolks. Stir & mash with fork until smooth, velvety consistency is achieved.
- Place custard filling into plastic sandwich bag, squish into corner. Nip tip of corner with knife or scissors and set aside for final prep.
Final Preparation
- Wash/scrub serrano pepper, slice into very fine rings. Set aside.
- Place hard whites onto serving dish, pipe custard filling into each hard white to create swirls of custard. Sprinkle with bacon pieces, top with 1 or 2 serrano pepper rings & dust with remaining Primo Pig Powder. Serve!
