A pinch of ground red pepper and bottled barbecue sauce bestow Cajun spice on deviled eggs.

ingredients
12      hard-cooked eggs
1/3   cup   mayonnaise
2    tablespoons   bottled barbecue sauce
2    tablespoons   sweet pickle relish
1/2   teaspoon   salt
1/4   teaspoon   black pepper
    Pinch ground red pepper (cayenne)
    Parsley sprigs, for garnish
directions
Peel and halve eggs lengthwise. Remove yolks; set 1 yolk aside and place other 11 yolks in a small bowl.
Coarsely mash yolks in bowl. Add mayonnaise, barbecue sauce, pickle relish, salt, black pepper and red pepper; stir well to combine.
Spoon or pipe yolk mixture into hollow in egg whites, dividing evenly. Press remaining yolk half through strainer, or grate on fine side of cheese grater. Sprinkle over eggs. Top with parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 127, Fat, total (g) 10, chol. (mg) 216, sat. fat (g) 2, carb. (g) 2, fiber (g) 0, pro. (g) 6, sodium (mg) 233, Percent Daily Values are based on a 2,000 calorie diet