Smoky Deviled Eggs with Barbecue Twist

Ingredients

- 6 large eggs, boiled and peeled
- 3 tablespoons mayonnaise
- 1 tablespoon stone ground mustard
- 1 tablespoon barbecue sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper

Instructions

1. Boil the Eggs (If Not Already Boiled):
Place the large eggs in a single layer in a saucepan. Add enough water to cover the eggs by about an inch. Bring the water to a boil over high heat. Once boiling, remove the pan from heat, cover, and let the eggs stand for 12 minutes. Afterward, transfer the eggs to a bowl of ice water. Allow them to cool completely for about 5 minutes.

2. Peel and Halve the Eggs:
Carefully peel the boiled eggs under running water to remove any shell remnants. Dry them slightly with a paper towel and slice each egg in half lengthwise.

3. Prepare the Filling:
Gently remove the yolks from the egg whites and place the yolks in a medium-sized mixing bowl. Mash the yolks with a fork until they reach a fine crumble.

4. Add the Flavoring:
To the mashed yolks, add mayonnaise, stone ground mustard, barbecue sauce, smoked paprika, salt, and pepper. Stir vigorously until the mixture is smooth and creamy.

5. Fill the Egg Whites:
Using either a spoon or a piping bag with a star tip, fill each egg white half with the yolk mixture. Evenly distribute the filling among all egg whites.

6. Garnish and Serve:
Lightly dust the filled eggs with a pinch of smoked paprika for a finishing touch. Arrange on a platter and serve immediately or refrigerate for up to 4 hours before serving.

Preparation & Cooking Times

- Boiling and Cooling Time: PT17M
17 minutes
- Preparation Time: PT10M
10 minutes

Total Time

PT27M
27 minutes

Type of Dish

Snack

Keywords

Deviled Eggs, Smoky Flavors, Barbecue Sauce, Mayo Mustard, Easy Snack, Picnic Favorite, Finger Food, Gourmet Snack, Quick Deviled Eggs, Party Appetizer

Recipe Yield

Serves 4 adults

Calories

Total Calories: 850

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