The BBQ General

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February 24, 2006

Deviled Eggs with Pig Powder

Jim "Trim" Tabb is an icon on the BBQ Trail. Today the General and his little woman had lunch with Jim and his lovely bride Kathleen. We spent a lot of time talking about this blog and Jim offered to share his Deviled Egg recipe.

Jim manufactures a wonderful rub called "Pig Powder."

It is an all purpose rub that goes well on all sorts of foods...including deviled eggs! You sprinkle it over the completed eggs, jut like paprika!
If you purchase it, watch out...you will be trying it on everything!

A modified recipe of the one below is published in the Kansas City Barbeque Society Cookbook.

Recipe for Deviled Eggs:

6 hard-cooked eggs, cut into halves
1/4 cup mayonnaise
1 T sweet pickle relish
1/2 t Worcestershire sauce
1/2 t fenugreek (a type of curry powder)
1/4 t salt
1/4 t dry mustard
1/8 t freshly ground pepper
1/8 t sugar
1/8 t Tabasco sauce
Pig Powder to taste

Remove yolks carefully from eggs, reserving whites. Combine egg yolks, mayonnaise, pickle relish, vinegar, Worcestershire sauce, fenugreek, salt, dry mustard, pepper, sugar, and Tabasco sauce in bowl, stirring with a fork until mixed. Spoon egg yolk mixture into white halves; sprinkle with Pig Powder. Arrange on serving platter. Chill, covered, until serving time. May thicken egg yolk mixture with instant potatoes or fine dry bread crumbs.

If you want large quantities, fax orders to 828-859-9918 ! (Minimum order is a 12 count case of 12 ounce bottles.)

By the way, Pig Powder received 1st Place in 2006 NBBQA Award of Distinction for its label and it was named "Best Rub on the Planet" in 2001.