Name: Loaded Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 boiled eggs, halved & peeled; ¼ leftover pork chops, chopped; ¼ leftover collard greens, chopped; ¼ leftover black-eyed peas; ¼ mayo; ¼ sweet relish; 1 tbsp yellow mustard; Paprika, for garnish; Chopped Chives, for garnish

Loaded Deviled Eggs

Cut peeled eggs in half lengthwise and remove yolks and add them to a bowl.

Smash the yolks with a fork until you have a very fine crumbly mixture.

Add the mayo, mustard, relish to the mixture and stir to combine. Add more mayo or mustard to adjust the consistency, should be thick but spreadable.

In a saucepan, warm through chopped pork chops, collard greens, and black-eyed peas. You can combine them all together or keep them separate. Once warm, set to the side.

Fill a medium sandwich bag or piping bag with the yolk mixture, cut the tip and begin to pipe the filling into each boiled egg half, you should have 6.

Place the deviled eggs onto a plate and top each one with either pork chops, collard greens, or peas for loaded deviled eggs.

Chef Derrell Smith is ringing in the New Year with traditional dishes of fried pork chops, braised greens, cornbread and black-eyed peas all known for good luck, wealth and fortune. Loaded deviled eggs with caviar and pork belly are also on the menu.