These Barbecue Deviled Eggs mean business! A unique spin on a great Southern tradition. The tangy flavor of the barbecue sauce blends surprisingly well.
Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or holiday dinner, not to mention game nights!
Taste buds were doing a happy dance when I brought these over to a family dinner. Almost as soon as they were placed on the table… whoosh, they were gone. Many requests for the recipe.
If you don’t have time to create your own sauce, pick up a ready-made BBQ sauce that’s on the sweeter side.
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Barbecue Deviled Eggs are a unique spin on regular Southern Deviled Eggs
- 12 eggs
- 3 tablespoons mayonnaise
- 2 tablespoons barbecue sauce
- 1 tablespoon yellow mustard
- 1 teaspoon yellow mustard
- 1 pinch kosher salt
- fresh ground black pepper
- hot sauce a dash or two will do
- 2 scallions thinly sliced
- smoked paprika or regular paprika, to garnish
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Bring a medium pot of water to a boil, then turn down to a simmer.
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Using a slotted spoon, gently lower eggs into the water and simmer for 9 minutes. Reduce heat if it simmers too much, you don't want the eggs to crack.
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Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
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Peel the eggs and cut in half.
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Remove the yolks and place them in a bowl.
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Add the mayonnaise, barbecue sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
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Use a spoon to scoop the yolk mixture into the whites. (If you like, you can use a pastry bag to pipe the yolk mixture into whites).
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Garnish the tops with thinly sliced scallions and a dash of paprika.
Enjoy!
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
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Recipe based on one by Sharon123
Photo by May I Have That Recipe