One time, I was at a holiday party (can’t recall if it were Thanksgiving or Christmas) and there, on the counter, with all the appetizers was an entire tray of chilled deviled eggs. At that very moment, I realized what a strong connection I have with the deviled egg. I stuffed not one, not two, but possibly three eggs into my mouth, one after the other with absolutely no restraint.
I can’t even believe I just shared that story with you. But…we’re friends here and I trust you with my deviled egg nonsense stories. Anywho, as the third egg went into my mouth, my husband spotted me and then the now nearing empty deviled egg tray and a look of horror crossed his face. I knew then that I was not going to be allowed to make a meal of the deviled egg tray. There would be no fourth egg.
When I was writing the Picnics, Potlucks & Porch Parties cookbook I knew it would be un-Southern not to include my most favorite appetizer. However, everyone has a preferred method of preparing the traditional deviled egg. It’s really just a matter of whether you sweet relish, or spicy mustard- which I do.
I knew I needed something a bit more extravagant.
And thus, the BBQ Chicken Deviled Eggs were born.
Combined with sweet relish, and spicy Dijon mustard you combine finely chopped BBQ chicken and a bit of BBQ rub.
Easy peasey AND if you so desire to make a meal of your eggs, well by golly, you could. Because, duh, there’s a meat group in there now.
- 6 large eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 1 ½ tablespoon sweet relish
- 1 tablespoon Dijon mustard
- 1 cup finely chopped smoked BBQ chicken
- salt and pepper, to taste
- 2 ½ tablespoons of barbecue rub
- 2 tbsp green onions, chopped
- Halve the eggs lengthwise. Remove the yolks and place in a small bowl. Mash with a fork. Stir in mayonnaise, relish, Dijon mustard, meat and salt and pepper. Mix all ingredients well. Spoon the mixture back into the egg white, or use a piping bag to pipe the filling neatly into the egg white. Lightly sprinkle each egg with BBQ rub and top with green onions.
- Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.
And before you even ask, here’s my preferred way of achieving perfectly hard boiled eggs:
Place uncooked eggs in a saucepan, and add enough cold water to completely cover eggs. Do not overcrowd eggs. Add 1 tablespoon salt, and heat on high until it reaches a boil. Remove from heat, cover, and let sit 12-15 minutes. Drain, and place eggs in a bowl of ice water for easy peeling.
If you haven’t gotten a copy of Picnics, I have a few signed copies left. Inside you’ll find this recipe and a recipe for my husband’s Classic BBQ Chicken that we use for these eggs. It’s a match made in heaven!
Take me to get my copy —>>> Picnics, Potlucks & Porch Parties.