1/3 Photos of Barbeque Deviled Eggs
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!
My Private Note
Units: US | Metric
- 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)
- 1Bring a medium pot of water to a boil, then turn down to a simmer.
- 2Using 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.
- 3Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
- 4Peel the eggs and cut in half.
- 5Remove yolks and place in a bowl.
- 6Add the mayonnaise, Neely's barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
- 7Use 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).
- 8Garnish the tops with thinly sliced scallions and a dash of paprika.
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Nutritional Facts for Barbeque Deviled Eggs
Serving Size: 1 (724 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 45.7
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.8 g
- Cholesterol 93.4 mg
- Sodium 74.8 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 3.2 g