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
Instructions
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.