Barbecue Deviled Eggs Recipe 475

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BBQ RANCH DEVILED EGGS



BBQ Ranch Deviled Eggs image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 16 egg halves

Number Of Ingredients 6

8 large eggs, hard-boiled and peeled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions, finely chopped

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.

SIMPLE DEVILED EGGS



Simple Deviled Eggs image

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

Provided by Suzanne EE

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 9

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 pinch paprika, or to taste

Steps:

  • Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 4.7 g, Cholesterol 563.2 mg, Fat 26 g, Fiber 0.4 g, Protein 19.3 g, SaturatedFat 6.3 g, Sodium 902.3 mg, Sugar 3.7 g

BARBECUE DEVILED EGGS



Barbecue Deviled Eggs image

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.

BARBEQUE DEVILED EGGS



Barbeque Deviled Eggs image

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

12 eggs
3 tablespoons mayonnaise
2 tablespoons neely's barbecue sauce (Neely's Barbeque Sauce)
1 tablespoon yellow mustard
1 teaspoon yellow mustard
1 pinch kosher salt
fresh ground black pepper
hot sauce (a dash or two will do)
2 scallions, thinly sliced
smoked paprika (or regular paprika, to garnish)

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.

DEVILED EGGS



Deviled Eggs image

A lovely little snack that is a must for any gathering

Provided by ItsMe

Categories     Snacks

Time 35m

Number Of Ingredients 6

6 large eggs (free range hard boiled)
2 tbsp mayonnaise
1 tsp prepared yellow mustard
2 fresh gherkins (finely diced)
1 fresh jalapeno (finely sliced)
salt

Steps:

  • Cook the eggs in boiling water for 6 minutes and allow to cool
  • Peel shells off cooled hard-boiled eggs; slice into halves lengthwise
  • Remove yolks from whites and place in a small round bowl
  • Mash yolks with a fork into fine pieces
  • Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno and salt and black pepper to taste
  • Stir mixture until creamy
  • Spoon mixture into a piping bag or similar
  • Squeeze mixture into egg white halves.
  • Sprinkle tops of filled deviled eggs with paprika.
  • Chill in refrigerator 1 to 2 hours or until cold before serving.

Nutrition Facts : Calories 19 kcal, Carbohydrate 1 g, Protein 0.04 g, Fat 2 g, SaturatedFat 0.2 g, Cholesterol 1 mg, Sodium 45 mg, Sugar 0.3 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

YOU'LL SCORE WITH BBQ DEVILED EGGS AT YOUR NEXT TAILGATE PARTY



You'll Score With BBQ Deviled Eggs at Your Next Tailgate Party image

Barbecue sauce gives a smoky-sweet flavor to these BBQ deviled eggs from the new Official John Wayne 5-Ingredient Homestyle Cookbook.

Provided by Parade

Number Of Ingredients 6

1 dozen hard-boiled large eggs, peeled
6 Tbsp mayonnaise
2 tsp Dijon mustard
Salt and freshly ground black pepper to taste
¼ cup barbecue sauce (your favorite)
2 green onions, minced

Steps:

  • Slice eggs in half. Scoop yolks into a small bowl; mash well with a fork. Add mayonnaise, mustard, salt and pepper; mix until very smooth. Pipe or spoon filling into whites. Place barbecue sauce in a squeeze bottle. Drizzle sauce over each egg. Garnish with onions. Makes 24.

Nutrition Facts :

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