These BBQ Deviled Eggs are everyone’s favorite party appetizer with a BBQ flavored twist!
Eggs are good for you. Eggs are bad for you. Eggs are good for you. Eggs are bad for you. And…eggs are good for you. That’s currently where we stand, right? No doubt there’s a lobbyist out there right now, though, securing funding to do more studies on how the egg will ruin our lives.
Until then, let’s enjoy these white and yellow ovals of protein. Actually, let’s enjoy them forever, and just throw the studies to the curb. Unless you’re eating a whole dozen in one sitting – and even then, it’s not like you’re ingesting carbon monoxide – how bad are they? Don’t answer that…I’m not listening!
Are you ready for my list of how much I love eggs? Let’s do it! I love them scrambled, poached, sunny side up, fried, in stuff, on stuff, stuffed with stuff. And yes, I love them hard-boiled and devilish.
I’ve had deviled eggs with cayenne, dill pickles, jalapeño peppers, cucumber, bacon, sun-dried tomatoes, beets, cream cheese…
And now I have had them with BBQ sauce.
These are incredible. These are edible.
These are my new favorite!
Tips for making deviled eggs
- Turn the eggs on their side in the refrigerator the night before you cook them. It helps center the yolks.
- Follow these steps on How To Make Perfect Hard Boiled Eggs.
- Scoop the filling into a pastry bag or plastic bag; cut a small hole in the corner and squeeze gently, pushing down, from the top.
Other egg recipes you might like!
- Classic Deviled Eggs
- Easy Egg Salad
- Soy Sauce Eggs
- Hash Brown Crusted Quiche
- Chili Relleno Casserole
How To Make These Deviled Eggs
BBQ Deviled Eggs
- 12 large hard boiled eggs
- 1/3 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 1/2 tablespoons honey BBQ Sauce
- salt and pepper to taste
- Smoked paprika, for garnish (optional)
- Chopped scallions, for garnish (optional)
- Make hard boiled eggs, using your favorite method (this is mine!)
- Carefully peel the eggs so the whites don’t tear.
- Slice the eggs in half lengthwise.
- Carefully remove the yolks and place into a medium sized bowl; transfer the egg white halves onto a serving platter.
- Using a fork, mash the yolks until it resembles very fine crumbs.
- Add in the mayonnaise, pickle relish, BBQ sauce, a sprinkle of salt and pepper; mix well until it’s completely smooth.
- Spoon mixture into a plastic ziploc bag, drawing the mixture toward one corner. Cut off a small piece of that corner. Evenly pipe the mixture into the egg white halves.?
- Garnish with a sprinkle of smoked paprika and diced scallions, if desired.
- Serve and enjoy!
- Deviled Eggs can be prepared 1-2 days in advance. In my humble opinion, though, you shouldn’t assemble them until close to the time you’ll be serving them. They taste the best fresh! So, prepare your eggs and yolk mixture, but keep them separate (egg white halves wrapped well in plastic wrap so they don’t dry out, and the yolk mixture sealed in an airtight container - everything refrigerated!) Then fill the hollowed out egg whites before you’ll be eating them. It doesn’t take long.