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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!

Pork Rind Spring Rolls - Southern Recipe Small Batch


  • 1 cup Southern Recipe Small Batch Pasilla Chili Cheese Pork Rinds , crushed

  • 4 eggs

  • 1/2 cup mayonnaise

  • 1/2 tsp Dijon mustard

  • 2 tsp Sriracha

  • 1/2 lemon

  • 3 Tbsp. Old Bay seasoning

  • Green olives, garnish

  • Celery tops, garnish


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

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

  3. Combine crushed pork rinds and Old Bay seasonings. Press egg whites into the pork rind mix and return to plate.

  4. Add egg yolk mixture to pork rind coated egg whites. Garnish with a green olive and celery tops. Serve chilled.


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