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!
- 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.
EGGS-celent! My first time making deviled eggs, so I am quite proud of myself. The only change I would make would be to do a zig zag of BBQ sauce over the top of the eggs for extra zing. Very tasty and very easy (specially when you have hard boiled eggs left over from Easter). THANKS Sharon and congrats on being the Veggie VIP in March!
These were the first appetizer that I set out for the Super Bowl game and they were gone in a flash! I did add some sweet relish to the filling to satisfy the family. lol. These were a hit and we'll have these again. Thanks for sharing, Sharon. Made for Best of 2014 tag.
We enjoyed these deviled eggs. Love the addition of the bbq sauce - used one that I keep on hand. I made a few additional minor changes -- used a little less mayo and used a little pickle relish and its juice to get a little more of a vinegar taste. They turned out well. Made for Best of 2014 tag game.