BARBECUE DEVILED EGGS
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.
BARBEQUE DEVILED EGGS
This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights!
Provided by Sharon123
Categories Weeknight
Time 20m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil, then turn down to a simmer.
- Using a slotted spoon, gently lower eggs into water and simmer for 9 minutes. Reduce heat if it simmers too much, you don't want the eggs to crack.
- Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
- Peel the eggs and cut in half.
- Remove yolks and place in a bowl.
- Add the mayonnaise, Neely's barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
- 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).
- Garnish the tops with thinly sliced scallions and a dash of paprika.
BARBECUE DEVILED EGGS
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
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.
BARBECUE DEVILED EGGS RECIPE - (4.7/5)
Provided by á-81356
Number Of Ingredients 8
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.
BBQ PULLED PORK DEVILED EGGS
These deviled eggs have a BBQ surprise of pulled pork hidden under the creamy egg yolk topper. They're perfect as a starter for any occasion and so delicious that we bet you can't just eat one.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 24 deviled eggs
Number Of Ingredients 11
Steps:
- Place the eggs in a single layer in a large saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool completely, 5 minutes. Then carefully peel them.
- Place the vinegar, sugar, shallots and 1/4 cup water in a small saucepan and bring to a boil. Reduce the heat to medium and cook for another 5 minutes. Season with salt and pepper, then refrigerate until cool, 1 hour.
- Slice the eggs in half lengthwise. Transfer the yolks to a medium bowl and place the egg whites on a platter. Mash the yolks with a fork until fine and crumbly. Fold in the mayonnaise, 1 tablespoon chives, mustard, 1/4 teaspoon salt and pepper. Transfer to a large resealable bag or pastry bag and snip about 1/2 inch off one corner with scissors.
- Divide the pulled pork between the egg whites. Pipe the egg yolk mixture on top of the pulled pork, garnish with the pickled shallots and crush the crispy fried onions in your hand and sprinkle on top. Drizzle with the BBQ sauce and garnish with the remaining 1 tablespoon chives.
PIT BARBECUE DEVILED EGGS
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
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
Pat: When we were growing up, deviled eggs were a staple at any celebration, like a Fourth of July picnic or Easter Sunday brunch, and at family feasts at Momma's, alongside fried chicken, pork roast, green beans, and creamed corn. In my mind, deviled eggs are an appetizer or a snack, something you grab when you're passing through the kitchen or hanging out by the picnic table. But every once in a while, Momma served deviled eggs with tuna fish and crackers for a light Sunday dinner, proving that they can work as a meal just fine. This is our spin on a great Southern tradition (one of the many joys of cooking is infusing a recipe with your own personality). The sweet, tangy flavor of barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a backyard party, a down-home brunch buffet, or a light Sunday dinner (thanks, Momma). Gina: I wonder what the grandmothers would say about our adding barbecue sauce?
Yield makes 24 irresistable eggs, serving 6 to 8
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of water to a lively simmer. Using a slotted spoon, gently lower the eggs into the water and simmer for 9 minutes. Reduce the heat if the simmer becomes too lively (so the eggs don't crack). Drain the water from the saucepan, and run cold water over the eggs until they are cool enough to handle. Peel the eggs, and cut them in half. Carefully remove the yolks (they should be slightly creamy) and place them in a small bowl. Add the mayonnaise, Neely's Barbecue Sauce, mustard, salt, pepper, and hot sauce, and whisk until the mixture is smooth. Use a small spoon to scoop the yolk mixture back into the whites (if you want to get fancy, you can use a pastry bag to pipe the yolks back into their whites). Garnish the tops with thinly sliced scallions and a dash of paprika.
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