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Pulled Pork Deviled Eggs
When I went to San Antonio to visit my wonderful friend Cassy from Fed and Fit, we ate at this restaurant that had these pulled pork deviled eggs to start that were awesome. I instantly grabbed my phone, went to the notes section and wrote down that I wanted to make pulled pork deviled eggs when I was back to town. And that’s exactly what I did. I get the question all the time, people wondering where my recipe inspiration comes from and here’s your answer. It comes from everywhere. This time around, it came from a wonderful night out with a wonderful person!
You guys. I recently got acrylic nails to test out as my wedding nails and I loooooove them. Since we will be in Jamaica in humidity and sand and sun and water and rain, I didn’t want to have normal nail polish or gel nail polish because I knew it would chip right away. So I went the acrylic route which made me feel like I was getting ready for my junior prom again. I haven’t had those sort of nails is sooooo long. The only problem is that they are just a tad too long that they dig into my hands when I’m gripping a barbell. Which makes for an even more uncomfortable workout. Sacrifices, man, sacrifices.
Have you started following me on Snapchat yet? It’s truly the best invention. For so long, I thought it was dumb and only for sending naked ween pics to people. But now that I’m on it and don’t have to listen to people complain about something I post, I absolutely love it! Plus, no ween pics. People just aren’t as happy in 2016 as they were in 2015. I don’t know if you’ve experienced that or not, I’ve just had all sorts of negative comments lately. People attacking me, hating on a recipe, commenting about my body. It’s just made for a frustrating start to the year. Especially after losing two friends within 2 weeks of each other. It’s just a reminder that you truly never know what someone is going through. We all get angry or depressed or upset, but remember that other people are going through something as well. And you may not know the full story. So before you jump on someone’s instagram or leave a review somewhere or make fun of someone, remember that you don’t know what is happening in that person’s life. You don’t know the back story. So be kind, be encouraging, and be thankful that you even have your life still to live. This world has enough hate already in it, no need for us to create more of it.
Sorry for the deep talk, but some of you have been with me for the past 5+ years now and as you know, this is what I do from time to time. It’s my therapy session. You’ll be paid for your time in the form of recipes. Cool? Cool.
Pulled Pork Deviled Eggs
- Yield: 12 deviled eggs 1x
For the crispy pork
- Leftover shredded pork (you’ll need about 1/4 – 1/3 cup of shredded pork)
- 2 tablespoons ghee
For the pickled onions
- 1 red onion, thinly sliced
- 1 1/4 cup red wine vinegar
- 2 teaspoons himalayan sea salt
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
For the deviled eggs
- 6 eggs
- 1/3 – 1/2 cup Primal Kitchen Chipotle Lime Mayo (I found mine at Whole Foods)
- ⅛ teaspoon smoked paprika
- ⅛–1/4 teaspoon salt (depending how salty the mayo is)
- pinch of black pepper
- Make pulled pork in the crockpot. You won’t need much of it, so feel free to just save a little bit of it for this recipe.
- Make the pickled onions: place all ingredients in a jar, shake well, and let sit at room temperature for at least 1 hour. I do this a day ahead of time and store in my refrigerator. These will keep for up to 2 weeks.
- Make boiled eggs, the Ina Garten way: Place the eggs in a saucepan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes. Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.
- Now the make the deviled eggs: cut the eggs in half lengthwise, remove the yolks and place in a bowl and smash with a fork. Add in mayo and mix well until mixture is smooth. Then add paprika, salt and black pepper and mix once more.
- Place yolk mixture into a plastic bag, cut off a corner and then pipe into each egg white half. Next, place a small saute pan over medium heat, add 2 tablespoons of ghee then once hot, add shredded pork to the pan and let cook for about 2 minutes, until crispy, then flip to the other side and let cook once again until crispy.
- Chop pickled onions into small pieces then top each deviled egg half with crispy pulled pork and a bit of pickled onion.
More Deviled Eggs to Put in Your Face!
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Oh, Hi! I’m Juli.
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