Barbeque Deviled Eggs – a delicious recipe with eggs, mayonnaise, barbecue sauce, yellow mustard, yellow mustard, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Bring a medium pot of water to a boil, then turn down to a simmer.
2
Using a slotted spoon, gently lower eggs into water and simmer for 9 minutes. Reduce heat if it simmers too much, you don't want the eggs to crack.
3
Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
4
Peel the eggs and cut in half.
5
Remove yolks and place in a bowl.
6
Add the mayonnaise, Neely's barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
7
Use a spoon to scoop the yolk mixture into the whites. (If you like, you can use a pastry bag to pipe the yolk mixture into whites).
8
Garnish the tops with thinly sliced scallions and a dash of paprika.
509
kcal
Calories
39
g
Fat
3
g
Carbs
39
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 eggs, 3 tablespoons mayonnaise, 2 tablespoons neely's barbecue sauce (Neely's Barbeque Sauce), 1 tablespoon yellow mustard, and more.
Yes, Barbeque 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
