Barbecue Deviled Eggs

• 7 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 cup finely pulled Pork Shoulder (page 57), smoked Chicken (page 40), or Brisket (page 90), chopped
• Salt and freshly ground black pepper, to taste
• 2 to 3 tablespoons Jacks Old South Original Rub or Basic Barbecue Rub (page 20)

1. Halve the eggs lengthwise.
2. Cut a small slice from the bottom of each half so the egg will lie flat on a platter or in a deviled egg dish.
3. Remove the yolks and place them in a small bowl.
4. Mash the yolks with a fork.
5. Stir in the mayonnaise, pickle relish, meat, and salt and pepper.
6. Mix well.
7. Spoon the yolk mixture back into the egg white cups.
8. Sprinkle a little of the rub over each egg.
9. Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.

eggs, mayonnaise, sweet pickle, chicken, salt, south original rub

Taken from www.epicurious.com/recipes/food/views/barbecue-deviled-eggs-378546 (may not work)