Barbecue Deviled Eggs – a delicious recipe with eggs, mayonnaise, Barbecue Sauce, yellow mustard, Generous, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Bring a medium saucepan of water to a lively simmer.
2
Using a slotted spoon, gently lower the eggs into the water and simmer for 9 minutes.
3
Reduce the heat if the simmer becomes too lively (so the eggs dont crack).
4
Drain the water from the saucepan, and run cold water over the eggs until they are cool enough to handle.
5
Peel the eggs, and cut them in half.
6
Carefully remove the yolks (they should be slightly creamy) and place them in a small bowl.
7
Add the mayonnaise, Neelys Barbecue Sauce, mustard, salt, pepper, and hot sauce, and whisk until the mixture is smooth.
8
Use a small spoon to scoop the yolk mixture back into the whites (if you want to get fancy, you can use a pastry bag to pipe the yolks back into their whites).
9
Garnish the tops with thinly sliced scallions and a dash of paprika.
115
kcal
Calories
11
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 dozen large eggs, 3 tablespoons mayonnaise, 2 tablespoons Neelys Barbecue Sauce (page 25), 1 tablespoon plus 1 teaspoon prepared yellow mustard, and more.
Yes, Barbecue Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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