Barbecue Deviled Eggs

1. 1

   Bring a medium saucepan of water to a lively simmer.

2. 2

   Using a slotted spoon, gently lower the eggs into the water and simmer for 9 minutes.

3. 3

   Reduce the heat if the simmer becomes too lively (so the eggs dont crack).

4. 4

   Drain the water from the saucepan, and run cold water over the eggs until they are cool enough to handle.

5. 5

   Peel the eggs, and cut them in half.

6. 6

   Carefully remove the yolks (they should be slightly creamy) and place them in a small bowl.

7. 7

   Add the mayonnaise, Neelys Barbecue Sauce, mustard, salt, pepper, and hot sauce, and whisk until the mixture is smooth.

8. 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. 9

   Garnish the tops with thinly sliced scallions and a dash of paprika.

* Per serving · 4 servings · Values may vary.