Pit Barbecue Deviled Eggs Recipes

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BARBECUE DEVILED EGGS RECIPE - (4.7/5)



Barbecue Deviled Eggs Recipe - (4.7/5) image

Provided by á-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.

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.

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.

YOU'LL SCORE WITH BBQ DEVILED EGGS AT YOUR NEXT TAILGATE PARTY



You'll Score With BBQ Deviled Eggs at Your Next Tailgate Party image

Barbecue sauce gives a smoky-sweet flavor to these BBQ deviled eggs from the new Official John Wayne 5-Ingredient Homestyle Cookbook.

Provided by Parade

Number Of Ingredients 6

1 dozen hard-boiled large eggs, peeled
6 Tbsp mayonnaise
2 tsp Dijon mustard
Salt and freshly ground black pepper to taste
¼ cup barbecue sauce (your favorite)
2 green onions, minced

Steps:

  • Slice eggs in half. Scoop yolks into a small bowl; mash well with a fork. Add mayonnaise, mustard, salt and pepper; mix until very smooth. Pipe or spoon filling into whites. Place barbecue sauce in a squeeze bottle. Drizzle sauce over each egg. Garnish with onions. Makes 24.

Nutrition Facts :

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

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