BBQ deviled eggs. Delicious deviled eggs with an irresistible bbq seasoning. They’re the perfect accompaniment to your next cookout!
Going to a barbecue during the summer is one of my favorite things to do. There is nothing better than hanging out and relaxing at what I think of as the summer equivalent of Thanksgiving. Tons of food, beverages, and people you like hanging around.
These BBQ deviled eggs are absolutely genius. They’re packed with flavor and it’s kind of hard to stop at just one or two, or even three. Basically, you’re going to need to double or triple batch these. The recipe comes from the cookbook BBQ&A.
What I love about the book is that it isn’t just about barbecuing various types of beef, pork, and poultry. They also go into smoking fish, side dishes, desserts, and even beverages. It’s the all-in-one book you need to throw the best cookout in the neighborhood.
The book is full of tips, tricks, and everything you need to know to be sure your barbecue is perfectly cooked and seasoned. The selection of rubs and spices they give is seriously impressive. I can’t recommend it enough whether you are just learning the art of the barbecue, or if you are a seasoned (no pun intended, but welcomed nonetheless) pro looking to try out a few new things.
Can Deviled Eggs Be Made The Day Before?
Yes, you can make the bbq deviled eggs a day ahead of when you need them. They do need to be refrigerated, so store them in an airtight container before doing so. They can last two days in the refrigerator before you need them, but my recommendation is to not make them more than 24 hours before you plan on serving them.
Can Deviled Eggs Be Left Out?
BBQ deviled eggs can be left out for a few hours and still be safely consumed. I would recommend not leaving them out uneaten for more than four hours.
- 6 large eggs
- 1 teaspoon Dijon mustard
- 2 dashes hot sauce
- 1 tablespoon dry BBQ
- salt, to taste
- pepper, to taste
- 1/2 cup finely chopped smoked meat of your choice (optional, but recommended)
- 1/3 cup mayonnaise
- 1 tablespoon pickle relish (optional)
- Boil the eggs to a medium hardness - about 10 minutes. Cool, crack, and peel.
- Cut the eggs lengthwise and scoop out the yolks.
- Mash the yolk with the mustard, hot sauce, BBQ seasoning salt, and pepper.
- Stir in the meat, mayo, and relish.
- Pipe or spoon the filling back into the eggs.
Serving Size:1 deviled egg
Amount Per Serving: Calories: 107 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 106mg Sodium: 163mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 6g