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.
You 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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 halves
- 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
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.
I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.
Of course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce. Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up. Also make my breakfast po boy and my egg McMuffin casserole.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
- 1 tube refrigerated pizza crust
- 1/2 cup coarsely chopped bacon
- 6 eggs beaten
- 4 ounces cream cheese cubed
- 2 cups shredded pepperjack cheese
- 1/4 cup thinly sliced red onion
- Fresh chopped cilantro if desired
Open dough and prepare per package instructions but bake only 4-6 minutes until the crust just starts to ge crusty. Remove from oven.
Cook bacon over medium heat in a large skillet.
Drain all but 1 teaspoon of the drippings.
Add eggs, lower heat to medium low, and cook, stirring constantly, until just starting to set.
Remove from heat and sprinkle egg over cooked dough.
Drop cubes of cream cheese onto crust. Add the pepperjack, red onion and bacon.
Return to oven and bake 10-13 more minutes or until the cheeses have melted and the crust is crunchy and golden brown.
Remove from heat and garnish with cilantro.
I’m not sure why I was hankerin’ for egg salad, but I was. But I figured it was time for a little twist on the ole classic, so I decided to fire up my smoker with a few charcoal briquettes and a chunk of apple wood and make smoked eggs. I figured a little smoky flavor would really make for a special egg salad. I was right.
Eggs are also a great thing to toss (er, gently of course) onto your smoker after you’ve finished smoking a pork butt, ribs, brisket or whatever, and you still have a good fire going. They take just two hours. They can have just a hint of smokiness (use a small chunk of light wood). Or they can have a stronger smoke flavor (use hickory). But be careful because it doesn’t take much smoke to overdo it.
Smoked eggs make for great egg salad club sandwiches. Also try my Dragon eggs and smoked Scotch eggs.
Cook Time 14 hours
Total Time 14 hours
Fire up your smoker for smoking 225 F - 250 F.
Use a light smoking wood, such as apple. I used one fish-sized chunk of wood, which produced a lightly smoky flavored egg. Use more for stronger flavors.
Smoke for 2 hours.
Remove, let cool slightly then transfer to a fridge overnight.
Peel and eat.