Bbq Deviled Eggs Recipe
Six halves filled with a pork deviled egg mixture.
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Ingredients
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Eggs & Filling Base
BBQ Pork Mixture
Garnish & Finish
Method
Eggs & Filling Base
- 1
Hard-boil eggs
Place the 6 large eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes. After 10 minutes, drain and transfer eggs to an ice-water bath for at least 5 minutes to stop cooking.
- 2
Peel and halve
Gently crack and peel the cooled eggs. Slice each egg lengthwise and carefully remove yolks to a medium bowl. Arrange empty white halves on a serving plate or tray.
- 3
Prepare creamy base
Mash the reserved yolks with a fork until fine. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed (a pinch more salt or vinegar).
BBQ Pork Mixture
- 4
Combine pork and seasonings
In a small bowl, combine 3/4 cup finely chopped cooked pulled pork, 2 tablespoons barbecue sauce, 1/2 teaspoon smoked paprika, 2 tablespoons finely minced red onion, and 1 tablespoon finely chopped chives. Stir until the pork is evenly coated and the mixture is moist but not runny. Taste and add a little more BBQ sauce if you prefer it saucier.
- 5
Assembly & Garnish
- 6
Fill egg whites
Using a small spoon or a piping bag with a medium round tip, portion the pork-yolk mixture into the 12 egg-white halves, distributing evenly so each half gets a generous mound.
- 7
Top and finish
Spoon a small amount of the reserved BBQ pork mixture onto the top of each filled egg half so you can see pork pieces. Lightly dust each with a pinch of smoked paprika (about 1/4 tsp divided). Optionally sprinkle a scant pinch of coarse sea salt over the tops for texture. Garnish each half with a microgreen or a small chive sprig.
- 8
Chill then serve
Cover and chill the deviled eggs for at least 20 minutes to let flavors meld. Serve chilled or at cool room temperature within 2 hours. Leftovers keep well refrigerated in an airtight container for up to 2 days; add fresh garnish just before serving.