Bloody Mary Deviled Eggs with Pork Rinds

The devil is in the details ... that’s what Grandma says. One detail your spooky snackers won’t overlook -- the crunch and flavor of Southern Recipe Small Batch pork rinds crumbled on top of our deviled eggs are scary good... and not to mention, packed with collagen protein!

Ingredients

• 1 cup Southern Recipe Small Batch pork rinds, crushed

• 4 Eggs, hard boiled

• 1/2 cup Mayonnaise

• 1/2 tsp. Dijon mustard

• 2 tsp. Sriracha

• 1/2 Lemon, juiced

• 3 Tbsp. Old Bay seasoning

• Green olives, garnish

• Celery tops, garnish

Directions

1. Hard boil eggs, then cool. Peel, cut in half, and remove yolks into a mixing bowl. Set egg whites aside on a plate.

2. Add mayonnaise, Dijon mustard, Sriracha, and lemon juice to egg yolks. Mix until smooth.

3. Combine pork rinds and Old Bay seasoning in a shallow dish. Press egg whites into mixture, then return to plate.

4. Fill pork rind–coated egg whites with yolk mixture.

5. Garnish with green olives and celery tops. Serve chilled.