Barbecue Eggs Recipes

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BBQ EGGS



BBQ Eggs image

Pickled eggs are popular bar food everywhere, but at Backyard Barbecue in Tompkinsville, Ky., they come with a fiery twist. The eggs are pickled in an incendiary amalgam of cayenne, melted butter and vinegar. This is the classic dip for Monroe County pork-shoulder steaks, repurposed to pickle eggs. The preparation is simple, but budget seven days to complete the pickling process.

Provided by Steven Raichlen

Categories     pickles, project, appetizer, side dish

Time P7DT30m

Yield 12 eggs

Number Of Ingredients 9

1 quart distilled white vinegar
1/2 pound salted butter (2 sticks)
1/2 pound lard (or butter)
2 tablespoons salt, or to taste
2 tablespoons cayenne pepper (3 if you like your dip really fiery)
2 tablespoons ground black pepper (3 if you like your dip really fiery)
1 tablespoon yellow mustard (optional)
1 tablespoon ketchup (optional)
12 large eggs

Steps:

  • Make the dip: Place all the ingredients except the eggs in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste.
  • Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes.
  • Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them.
  • Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 19 grams, Sodium 393 milligrams, Sugar 0 grams, TransFat 1 gram

BARBECUE EGGS



Barbecue Eggs image

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

Provided by Konnie

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 2

2 fresh eggs (fertilized free-range eggs are best)
your favorite barbecue sauce (homemade or purchased)

Steps:

  • In a small bowl mix 1 tablespoon of barbecue sauce for each egg.
  • Beat well with a fork or egg beater.
  • Cook mixture in a small skillet as you would regular scrambled eggs.
  • Serve with your favorite breakfast items, bacon ham, sausage potatoes, etc.
  • Top with cheese sauteed bell pepper and onions, etc.

Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

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.

EGGS ON THE GRILL



Eggs on the Grill image

Have you ever tried eggs on the grill by using a muffin pan? Just spray the pan and crack the eggs and put them on the grill. Try adding some chopped peppers and onions or anything to your liking.

Provided by Jen

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 20m

Yield 6

Number Of Ingredients 1

12 eggs

Steps:

  • Preheat an outdoor grill for medium high heat.
  • Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
  • Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 140 mg, Sugar 0.8 g

BBQ PULLED PORK DEVILED EGGS



BBQ Pulled Pork Deviled Eggs image

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

12 large eggs
1/4 cup red wine vinegar
2 tablespoons sugar
1 shallot, thinly sliced
1/2 cup mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
3/4 cup store-bought pulled pork
1/4 cup crispy fried onions, such as French's
2 tablespoons BBQ sauce

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.

BARBECUE DEVILED EGGS



Barbecue Deviled Eggs image

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

1 dozen large eggs
3 tablespoons mayonnaise
2 tablespoons Neely's Barbecue Sauce (page 25)
1 tablespoon plus 1 teaspoon prepared yellow mustard
Generous pinch kosher salt
Freshly ground black pepper
Dash or two hot sauce
2 scallions, very thinly sliced
Paprika, for garnish

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.

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.

BARBEQUE DEVILED EGGS



Barbeque Deviled Eggs image

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

12 eggs
3 tablespoons mayonnaise
2 tablespoons neely's barbecue sauce (Neely's Barbeque 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)

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.

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