When you need to keep your guests happy while you cook up something on the grill, deviled eggs fit the bill. I was in just such a situation recently (someday I will learn to fire up my Big Green Egg an hour earlier than I think I need to) and luckily I planned ahead. I had some oh-so-delicious Barbecue Deviled Eggs on hand.
Food Network magazine published a dozen variations on deviled eggs last spring — some with Sriracha, some with green apples, some with bacon, and even one with truffles. I will admit that the only version I have made is Pat and Gina Neely’s Barbecue Deviled Eggs. And they are finger-lickin good, y’all. Take a look…
There are no step-by-step pictures of the process, I’m afraid. The boiled egg peeling gods were not with me this day and I had a heck of a time getting these lovelies out of their shells. After the second or third mangled egg, I said to the hubby, “I don’t know what to do!” He replied, “Chill out.” Sound advice and, while I did accomplish chilling out, it took a bit.
At the end of it all, though, I had a feast of super yum deviled eggs to put out while we waited for our smoked turkey to smoke. And there was not one left, my friends. They may not have been purty but they sure tasted good.
Since I usually change up the original recipe just a wee bit, I’ve given it to you here:
Barbecue Deviled Eggs
Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, a 2-3 dashes of hot sauce, and salt and pepper. Mix in 2 tablespoons barbecue sauce. Fill the egg whites with the yolk mixture; top with smoked paprika.