BBQ Deviled Eggs

I’m always on the lookout for recipes that call for leftover pulled pork. I smoke a lot of pork, always making more than I need because I love it on more than just sandwiches. And boy oh boy, these BBQ deviled eggs are ‘da bomb’. They aren’t just hard boiled eggs topped with BBQ sauce-laden pork. Oh no. They bring it with a little vinegar kick, a little smoke and a little heat. Each bite is truly fantastic.
BBQ Deviled EggsYou can make BBQ deviled eggs using any leftover smoked meat, be it pork, chicken or beef. Make sure you chop or shred it small. You don’t want the meat to drown out the other flavors.

Normally I would pipe the mixture onto the tops of the boiled eggs but this mixture was a bit too thick to do that so I just spooned it on top. No harm in that. People aren’t going to spend a lot of time looking at these BBQ deviled eggs. They won’t last long enough for long stares.

Also try my jalapeno poppper and no-boil deviled eggs.

BBQ Deviled Eggs

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 halves

Ingredients

  • 6 large eggs hard boiled
  • 2 tablespoons mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon apple cider vinegar
  • 2 drops liquid smoke
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1/3 cup shredded or finely chopped cooked pulled pork warmed
  • 2 tablespoons BBQ sauce
  • Dill pickles chopped
  • Smoked paprika for garnish

Instructions

  • Peel the eggs and cut in half.
  • Remove the egg yolks to a bowl along with the mayonnaise, oil, hot sauce, vinegar, liquid smoke, salt and pepper.
  • Spoon the mixture into the egg halves. Alternatively you can pipe the mixture onto the eggs, but you might need to add a bit more mayo and or oil to thin it enough to do so.
  • Combine the pork and BBQ sauce and spoon over the tops of the eggs.
  • Sprinkle a few chopped dill pickle pieces over each egg.
  • Dust the eggs liberally with smoked paprika and serve.

No-Boil Deviled Eggs

I’ve made my share of deviled eggs. Pretty pastel ones. Awesome Jell-O ones. And ya know, shelling all those eggs can be a job. So when I ran across a way of making no-boil deviled eggs, I immediately decided to give them a shot. What you end up with is that same great deviled egg flavor, but with a lot less trouble.
No-Boil Deviled EggsThe original recipe called for cutting the cooked eggs into squares, which would’ve maximized the amount of finished eggs you would get. But, I thought that round ones would be more attractive. Plus, I’m not sure I’d be that great at cutting that many squares that would come out looking similar. Using a cooking cutter made it easy.

Also try my jalapeno popper and BBQ deviled eggs.

No-Boil Deviled Eggs

The number of deviled eggs you will get will of course depend on how you cut them. I used a large round cookie cutter so I only got about 2 dozen.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 dozen

Ingredients

  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon white vinegar
  • 2 teaspoons prepared yellow mustard
  • Kosher salt and freshly ground black pepper
  • Paprika and sliced chives for garnish

Instructions

  • Preheat your oven to 350 F.
  • Spray an 8" x 8" baking dish with non-stick spray.
  • Separate the egg whites and yokes into two bowls.
  • Whisk the whites until they just get foamy. Do not whisk until they foam completely. Less is more in this case.
  • Pour the egg whites into the dish and cover with foil.
  • Bake for 20 minutes or a few minutes more until the eggs have set. Remove from the oven and let cool.
  • Whisk the yokes until smooth.
  • Spray a skillet with non-stick spray and add the yolks. Scramble until cooked.
  • Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, and a pinch of salt and pepper and process until very smooth.
  • Transfer to a pastry bag with a round tip or dessert decorator.
  • Remove the cooked eggs whites from the baking dish and cut into squares, or use a small cookie cutter to cut into circles.
  • Pipe the egg yolk mixture onto each egg white.
  • Sprinkle with paprika and chives.

Deviled Pastel Easter Eggs

With Easter approaching rapidly, I thought I’d post a recipe for deviled pastel Easter eggs. These eggs are always on the menu every year when our family gets together to celebrate the day. They’re easy to make. They taste like ‘normal’ deviled eggs. And they look awesome!

Deviled Pastel Easter EggsThis recipe for deviled pastel Easter eggs makes 24 egg halves. But you’ll have a few egg halves left for other uses. The technique for coloring the eggs can be used for any recipe that calls for hard-boiled eggs. That includes egg salads. Hey, who wouldn’t be wowed by a tie-dyed colored egg salad?

Pastel Deviled Easter Eggs

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 halves
Author Mike

Ingredients

  • 2 dozen large eggs hard boiled and peeled (12 are for stuffing. The remaining 12 are used for their yolks.)
  • 1/2 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 2 teaspoons prepared mustard
  • Salt and freshly ground black pepper
  • Neon food coloring
  • Paprika for garnishing
  • Sliced olives or chopped pimentos for garnishing, optional

Instructions

  • Halve the eggs. Remove the yolks into a bowl. Discard 24 of the halves (use in an egg salad!)
  • Fill drink glasses (we used rocks glasses) with water and add food coloring to each. You want the color to be pretty dark, even for the lighter colors.
  • Working in batches, gently lower eggs into the glasses (we put them on a spoon and lowered them into the water). Stir very gently and let set in the glass until they reach the desired color. Remove to a paper towel-lined plate and dry completely.
  • Mash yolks with a fork and add the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
  • Fill egg halves with yolk mixture. It's easier to use an icing piper or frosting bag, or if those aren't available, put the mixture in a plastic baggie, cut off the tip, and use that to pipe the mixture.
  • Garnish with paprika and olives or pimentos, if desired.
  • Store covered in the fridge until ready to serve.