Barbecue Eggs Food

BBQ RANCH DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
• Cook's Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.

BBQ EGGS

Steps:

• Make the dip: Place all the ingredients except the eggs in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste.
• Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes.
• Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them.
• Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.

EGGS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium high heat.
• Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
• Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

BARBECUE EGGS

Steps:

• In a small bowl mix 1 tablespoon of barbecue sauce for each egg.
• Beat well with a fork or egg beater.
• Cook mixture in a small skillet as you would regular scrambled eggs.
• Serve with your favorite breakfast items, bacon ham, sausage potatoes, etc.
• Top with cheese sauteed bell pepper and onions, etc.

BARBECUE DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.

BARBECUE DEVILED EGGS

Steps:

• Halve the eggs lengthwise. Cut a small slice from the bottom of each half so the egg will lie flat on a platter or in a deviled egg dish.
• Remove the yolks and place them in a small bowl. Mash the yolks with a fork. Stir in the mayonnaise, pickle relish, meat, and salt and pepper. Mix well. Spoon the yolk mixture back into the egg white "cups." Sprinkle a little of the rub over each egg.
• Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.

BARBEQUE DEVILED EGGS

Steps:

• 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.