BBQ Deviled Eggs

BBQ Deviled Eggs

Pulled pork from your favorite local barbecue spot will shine atop these flavor-packed BBQ Deviled Eggs.

BBQ Deviled Eggs
Makes 24
  • ⅓ cup red wine vinegar
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ¼ cup finely chopped red onion
  • 12 hard-cooked large eggs, peeled
  • ½ cup mayonnaise
  • ¼ cup plus 1 tablespoon barbecue sauce, divided
  • 1 teaspoon dry mustard
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon ground black pepper
  • ½ cup pulled smoked pork
  1. In a small saucepan, cook vinegar, sugar, and salt over medium heat, stirring until sugar dissolves, 1 to 2 minutes. Remove from heat and stir in onion. Let cool to room temperature. Refrigerate until chilled. Drain well.
  2. Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
  3. Heat a grill pan over medium-high heat. Spray grill with cooking spray. Place egg whites, cut side down, and grill until browned, 4 to 5 minutes. Refrigerate until chilled.
  4. In a small bowl, mash egg yolks with a fork. Add mayonnaise, 1 tablespoon barbecue sauce, dry mustard, paprika, and pepper, stirring until smooth. Fold in half of pickled onion. Transfer to a piping bag.
  5. In a small bowl, stir together pork and remaining ¼ cup barbecue sauce.
  6. Cut a ¼-inch opening in piping bag. Evenly pipe egg yolk mixture into wells of egg whites. Top with pork mixture and remaining pickled onion.



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