BARBECUE DEVILED EGGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 15m
Number Of Ingredients 0
Steps:
- Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.
BBQ RANCH DEVILED EGGS
Provided by Melissa d'Arabian : Food Network
Time 10m
Yield 16 egg halves
Number Of Ingredients 6
Steps:
- Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
- Cook's Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.
PIT BARBECUE DEVILED EGGS
Make and share this Pit Barbecue Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, add the yolks, cream cheese, mayonnaise, mustard, barbecue sauce, and garlic; process until smooth.
- Transfer mixture to a bowl; fold in the brisket, onion, and pickles; taste, then season with salt and pepper.
- Fill the white generously with the mixture.
- Drizzle each egg half with barbecue sauce and sprinkle with parsley.
Nutrition Facts : Calories 78.6, Fat 6, SaturatedFat 2.1, Cholesterol 112.5, Sodium 141.1, Carbohydrate 2.4, Fiber 0.1, Sugar 0.9, Protein 3.7
BARBECUE DEVILED EGGS
Pat: When we were growing up, deviled eggs were a staple at any celebration, like a Fourth of July picnic or Easter Sunday brunch, and at family feasts at Momma's, alongside fried chicken, pork roast, green beans, and creamed corn. In my mind, deviled eggs are an appetizer or a snack, something you grab when you're passing through the kitchen or hanging out by the picnic table. But every once in a while, Momma served deviled eggs with tuna fish and crackers for a light Sunday dinner, proving that they can work as a meal just fine. This is our spin on a great Southern tradition (one of the many joys of cooking is infusing a recipe with your own personality). The sweet, tangy flavor of barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a backyard party, a down-home brunch buffet, or a light Sunday dinner (thanks, Momma). Gina: I wonder what the grandmothers would say about our adding barbecue sauce?
Yield makes 24 irresistable eggs, serving 6 to 8
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of water to a lively simmer. Using a slotted spoon, gently lower the eggs into the water and simmer for 9 minutes. Reduce the heat if the simmer becomes too lively (so the eggs don't crack). Drain the water from the saucepan, and run cold water over the eggs until they are cool enough to handle. Peel the eggs, and cut them in half. Carefully remove the yolks (they should be slightly creamy) and place them in a small bowl. Add the mayonnaise, Neely's Barbecue Sauce, mustard, salt, pepper, and hot sauce, and whisk until the mixture is smooth. 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). Garnish the tops with thinly sliced scallions and a dash of paprika.
BARBEQUE DEVILED EGGS
This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights!
Provided by Sharon123
Categories Weeknight
Time 20m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil, then turn down to a simmer.
- 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.
- Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
- Peel the eggs and cut in half.
- Remove yolks and place in a bowl.
- Add the mayonnaise, Neely's barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
- 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).
- Garnish the tops with thinly sliced scallions and a dash of paprika.
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