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.

Breakfast Pizza

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.
Breakfast PizzaOf 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.

Breakfast Pizza

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  • 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.

Smoked Eggs

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.
Smoked EggsEggs 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.

Smoked Eggs

Cook Time 14 hours
Total Time 14 hours
Author Mike

Ingredients

  • Eggs

Instructions

  • 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.

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.

Fire-Roasted Eggs on the Char-Broil Big Easy

I love my Char-Broil Big Easy. It gets a workout on a regular basis. Usually, it’s loaded with poultry or on occasion, ribs. This time I set out to try something totally new: fire-roasted eggs. Why? Because I wanted to make a batch of egg salad, that’s why!

Fire-Roasted Eggs on the Char-Broil Big EasyFire-Roasted Eggs on the Char-Broil Big Easy turned out to be pretty time-sensitive. I needed just 8 eggs for my egg salad, but I put few extra into the basket to test as I went so I could get the timing down. It was a cloudy, breezy day, about 60 F out. Different weather conditions could cause your eggs to cook quicker… or slower.

After 12 minutes I had the perfect soft-cooked egg. A little runny yoke. Perfect for dipping bread into.

After 15 minutes the eggs were the equivalent of soft-boiled. Almost on the edge of hard-boiled. If I’d gone much longer I suspect they’d either be way overcooked or explode. That’d be a mess.

I let the eggs rest for 5 minutes then put them into cold water and shelled them. Minutes later I’m enjoying a nice egg salad sandwich.

Did you know you can make your entire breakfast on your Big Easy, not just roasted eggs? Make bacon, breakfast sausage, and breakfast cups!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Fire-Roasted Eggs on the Char-Broil Big Easy

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Mike

Ingredients

  • Eggs

Instructions

  • Fire up your Big Easy and let it get hot.
  • Place eggs in bottom of the Big Easy basket. Do not overcrowd. I do not recommend using the Big Easy Bunk Basket as the top of the cooker cooks at a different temperature than the bottom.
  • Insert basket into the Big Easy and cook eggs. You might want to test an egg after 12 minutes to get a feel for how long you'll need to cook them.
  • When done, remove eggs and let rest 5 minutes then transfer to cold water to cool. Remove shells and enjoy!

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.

Cowboy Breakfast Sandwiches

We both love having breakfast for dinner. We don’t usually have time in the mornings to make an elaborate breakfast, so making it for dinner lets us go wild.Cowboy Breakfast Sandwiches

I used homemade breakfast sausage on these cowboy breakfast sandwiches, but of course store-bought sausage works just as well. Don’t skip the jalapenos, they are what really sets this sandwich apart. They aren’t too hot, they just add some zing.

Also try my crazy-good country ham and egg muffins.

Cowboy Breakfast Sandwiches

Easy breakfast sandwich that'll keep you going for hours.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 8 slices Texas toast
  • 1/2 stick unsalted butter softened
  • 4 breakfast sausage patties
  • 6 large eggs
  • 2 tablespoons half-and-half
  • Salt and freshly ground black pepper
  • Pickled jalapeno slices to taste
  • 4 slices sharp cheddar cheese

Instructions

  • Preheat oven to 400 F.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and melt. Spread the remaining butter on the bread. Fry the bread until lightly browned on each side, adding more butter to the skillet if needed.
  • Heat another skillet over medium heat and cook the sausage.
  • Lightly beat the eggs, half-and-half and salt and pepper in a small bowl. Add in the jalapeno.
  • Spray a 9" x 9" baking dish with non-stick spray. Pour in the egg mixture. Bake until the eggs are done, about 20-25 minutes. Cut into 4 squares.
  • Assemble the sandwiches by placing a slice of cheese on 4 pieces of the bread. Top with the egg, a sausage, and another slice of bread.

Jell-O Jiggler Easter Eggs

Well, ain’t these Jell-O jiggler Easter Eggs just cute? They’re super easy to make… if you have a Jell-O Jigglers egg mold… and I just happen to have one! In fact, I went totally nuts and ordered all of the molds that Kraft has. They’re cheap, really. And fun.

Jell-O Jiggler Easter EggsI made a batch of these using some of the cool new flavors of Jell-O, like Tropical Fusion and Island Pineapple. Just let them set and enjoy. The mold makes 6 eggs. To make all 6 of the same flavor, use a 6 ounce package of Jell-O gelatin, and of course, just use 2 3 ounce packages of your favorite two flavors to make 3 eggs of each.

Jell-o Jiggler Eggs

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6

Ingredients

  • 1 1/2 cup water
  • 1 6 ounce package of Jell-O Gelatin
  • Non-stick spray

Instructions

  • Boil the water.
  • Open gelatin packet and pour into a medium sized bowl.
  • Spray the egg mold with non-stick spray. Seal well.
  • Add water to gelatin and whisk for 2 minutes. Pour into a container with a spout (I used a 2-cup measuring cup) and pour into the molds.
  • Place mold onto a plate (I put it in a medium-sized Tupperware container), just in case you get some leaking or dripping.
  • Refrigerate for 4 hours.
  • Run bottom of mold under warm water, then tap a few times on the countertop. The mold should open right up and the eggs will pop out!

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French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together.French Omelet

Omelets are pretty versatile. They’ll come out great pretty much no matter what you put into them. They can be casual. Or they can be kind of fancy, like this French omelet. This dish is like having all of my favorite breakfast items and putting them into a single bite. I made them for dinner because I love breakfast for dinner!

Also try my sweet pepper and salami frittata.

The Perfect Omelet

The perfect omelet.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1 tablespoon olive oil
  • 3 slices thick-cut bacon or 4 slices thin-cut bacon, cut into 1-inch pieces
  • 1 cup potatoes diced (I used fingerlings, but any potato will do)
  • Creole seasoning to taste
  • 5 large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chives chopped

Variations

  • Add a small handful of cooked sausage shredded cheddar, mushrooms, or shallots. If you don't have chives, throw in a little freshly chopped parsley.

Instructions

  • Preheat oven to 350 F.
  • Heat oil in a seasoned 10" cast iron skillet (or a pan that can go into the oven) over medium heat.
  • Add the bacon and cook until browned but not completely crispy. Remove bacon to a paper towel-lined plate.
  • Add the potatoes to the skillet and season with salt and pepper and Creole seasoning, if desired. Cook 8-10 minutes or until the potatoes are golden in color and are very tender. Remove to the same plate as the bacon.
  • In a bowl, whisk together the eggs, milk, 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Add a few decent sized pinches of Creole seasoning too, if desired.
  • Pour the fat out of the skillet. Return to stove top, but turn off the heat. Add in the egg mixture. Top with the bacon, potatoes, and chives.
  • Place in oven and bake until the eggs are set, about 8 minutes (check by poking a toothpick into the middle, or just shake the pan to see if the eggs have stopped jiggling).