Little Touches: BBQ Deviled Eggs

Diva Entertains BBQ Deviled Eggs

Here’s a delicious and fun take on traditional eggs deviled recipes: BBQ Deviled Eggs.  Just as easy to make  – but with a little extra zip to it.

When you go to fill the eggs you can either spoon the filling in each egg or you can place all of the filling in a ziplock bag.  Remove the air and close the bag.  Then push the filling toward one of the non-zip corners, snip off the corner to make a 3/4″ opening and pipe the filling into each egg.

BBQ Deviled Eggs (recipe from CuisineatHome.com, June 2010)

  • 12 Hard-cooked eggs, peeled, cut in half, yolks removed
  • 2 oz. cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 Tbsp. prepared yellow mustard
  • 1 Tbsp. barbecue sauce*
  • 3 Tbsp. minced dill gherkin pickles
  • 2 Tbsp. minced sweet onion
  • 2 Tbsp. minced fresh parsley
  • salt and pepper to taste

  1. Carefully rinse and pat dry halved egg whites to remove any yolk.
  2. Mash egg yolks in a bowl; stir in cream cheese, mayonnaise, mustard, barbecue sauce, pickles, onions and parsley.  Season mixture with salt and pepper; stir until all ingredients are combined.  Divide filling among egg whites.
  3. Drizzle barbecue sauce lightly over each egg. If you like, garnish with a parsley leaf and/or small pickle slice

*I used a honey barbecue sauce

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