Best Barbecue Deviled Eggs Recipes

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BARBECUE DEVILED EGGS



Barbecue Deviled Eggs image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 15m

Number Of Ingredients 0

Steps:

  • Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.

BARBECUE DEVILED EGGS RECIPE - (4.7/5)



Barbecue Deviled Eggs Recipe - (4.7/5) image

Provided by รก-81356

Number Of Ingredients 8

12 large eggs
1/4 cup mayonnaise
1/3 cup smoked pork, finely chopped
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
Paprika, for garnish

Steps:

  • Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill pan with cold water and ice. Let eggs become completely cold, about 10 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks and mix with mayonnaise. Stir in pork and next 4 ingredients; blend well. Spoon yolk mixture evenly into egg white halves. Garnish, if desired. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

PIT BARBECUE DEVILED EGGS



Pit Barbecue Deviled Eggs image

Make and share this Pit Barbecue Deviled Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 24 serving(s)

Number Of Ingredients 13

12 hard-boiled eggs, peeled, cut in half, and yolks removed
4 ounces cream cheese
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1/4 cup barbecue sauce
1 teaspoon minced garlic
1 1/2 cups chopped smoked beef brisket (homemade or from you favorite BBQ shack)
1/3 cup minced sweet onion
1/3 cup minced dill pickle
salt
pepper
barbecue sauce, in a squeeze bottle
finely chopped flat leaf parsley, for garnish

Steps:

  • In a food processor, add the yolks, cream cheese, mayonnaise, mustard, barbecue sauce, and garlic; process until smooth.
  • Transfer mixture to a bowl; fold in the brisket, onion, and pickles; taste, then season with salt and pepper.
  • Fill the white generously with the mixture.
  • Drizzle each egg half with barbecue sauce and sprinkle with parsley.

Nutrition Facts : Calories 78.6, Fat 6, SaturatedFat 2.1, Cholesterol 112.5, Sodium 141.1, Carbohydrate 2.4, Fiber 0.1, Sugar 0.9, Protein 3.7

BARBECUE DEVILED EGGS



Barbecue Deviled Eggs image

Deviled eggs remind me of church picnics and Fourth of July parties and just about every occasion I grew up going to where there was food involved. Of course I make my own deviled eggs, but you know I'm not going to make them like everybody else's; I put my own stamp on them. And that means barbecue. Deviled eggs stuffed with a little of it makes them better than you've ever had them, I promise you that.

Yield makes 14

Number Of Ingredients 6

7 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 cup finely pulled Pork Shoulder (page 57), smoked Chicken (page 40), or Brisket (page 90), chopped
Salt and freshly ground black pepper, to taste
2 to 3 tablespoons Jack's Old South Original Rub or Basic Barbecue Rub (page 20)

Steps:

  • Halve the eggs lengthwise. Cut a small slice from the bottom of each half so the egg will lie flat on a platter or in a deviled egg dish.
  • Remove the yolks and place them in a small bowl. Mash the yolks with a fork. Stir in the mayonnaise, pickle relish, meat, and salt and pepper. Mix well. Spoon the yolk mixture back into the egg white "cups." Sprinkle a little of the rub over each egg.
  • Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.

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