Smoked Pork Belly Deviled Eggs (Sliders)
Pork and eggs have gone together since forever and that’s why I think you’ll love these smoked pork belly deviled eggs. I recently came across these deviled egg burgers and just knew I had to create my own version. The eggs act as slider buns and they are just crazy good. Plus they make a statement when sitting on a plate.
Despite how fancy or complicated they looks they are quite easy to make. Smoke a piece of meat and prepare the deviled eggs and then combime. Some people struggle with deviled eggs just because of the peeling process but don’t worry. I got you. Check down below for some help tips.
Perfect Peeling Hard Boil Eggs
I wish I could say I came up with this but I found this on Ree Drummond’s blog and it works every time. Here is a short summary.
- Set up a pot of boiling water and a bowl of ice water for an ice bath.
- Place the eggs in the boiling water and set a time for 13 minutes.
- Once the timer has gone off, remove the eggs from the boiling water and place immediately in the ice bath.
- Leave in the ice bath for a minimum of 5 minutes. That’s when they will be cool enough to touch. But I’ve found that 15 – 20 minutes will give you eggs that peel easier.
- Remove from the ice bath, crack the shells and the peel should come off rather easily. Some parts may be stickier than other but it shouldn’t take very long. Run under water to remove all the little bits and pieces of shell.
Tips for get the best Pork Belly Devil Eggs (Sliders)
These smoked pork belly deviled eggs are pretty easy but here are a couple tips to get the most out of this recipe.
- Seasoning – The recipe calls for salt and pepper but feel free to use your own favorite BBQ rub. I love using my Korean BBQ Dry Rub for this one!
- Make ahead of time – Both the deviled eggs and the smoked pork belly can be made and store in the fridge for a day. Then slice the meat, sear on both sides and serve.
Other Recipes You May Like
- Cheeseburger Bread Boat
- Fried Brussels Sprouts with a Jalapeno Lime Dipping Sauce
- Korean BBQ Burnt Ends
Pork Belly Deviled Egg Sliders
Ingredients
For the pork belly
- ½ pound pork belly
- salt/pepper or your favorite bbq rub
For the deviled eggs
- 6 whole eggs
- ¼-½ cup mayonnaise to taste
- 1 – 2 tablespoons sriracha to taste
- 1 – 2 tablespoons rice vinegar to taste
- salt and pepper to taste
- sesame seeds and green onion for garnish
Instructions
For the pork belly
- Set up your smoker for 265℉.
- Place the pork belly on the smoker and cook until probe tender at around 200℉. Rest for 1 hour before slicing.
For the deviled eggs
- Bring a large pot of water to a boil. Place the eggs in the water gently and set a timer for 13 minutes.
- Afterwards, remove the eggs from the boiling water place in an ice bath for a minimum of 5 minutes.
- Remove from the ice bath, crack the shells and peel. Cut in half and remove the yolk to a bowl. Add the mayonnaise, sriracha and rice vinegar along with salt and pepper. Mix to combine
- Using a spoon or ziploc bag (with a corner cut off) stuff the egg yolk mixture back into the egg white. Store, covered, in the refrigerator until ready for service.
Final assembly
- After resting the pork belly, slice about a ½ inch think and sear on both sides over medium high heat. Place the seared pork belly in-between two deviled eggs (or open face) and enjoy!
