Taylor Pork Roll Deviled Eggs
Using your Dash 12 egg cooker poke a hole in the top of each egg and place in the cooker. Fill the water to the hard boiled line on the measuring cup that comes with the cooker. While the eggs are cooking dice up your Taylor Pork Roll and sauté in a skillet. As the Pork Roll begins to crisp remove the pork roll and allow to cool on a paper towel. Once the eggs are finished cooking transfer the eggs to an ice bath and chill for 15 minutes until completely cooled. Next peel the eggs and slice in half separating the egg yolks from the whites. In a food processor add your yolks, mayo, mustard, cheese, hot sauce and relish. Blend until smooth. You may need to take a spatula and push down the sides and pulse again. Add in half of your crispy pork roll and pulse once or twice to combine but not blend. Remove your deviled egg yolk mixture and using a pint glass scoop the mixture into a piping bag. Chill mixture for 15 minutes to let the yolks tighten up. Using the Deviled egg carrier layout your egg whites then cut the top of the piping bag and fill up your egg whites. Sprinkle on your remaining diced pork roll and chives.
Calories: 253kcal | Carbohydrates: 2g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 173mg | Sodium: 391mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 1.1mg | Calcium: 59mg | Iron: 0.9mg