Youll Score With Bbq Deviled Eggs At Your Next Tailgate Party Food

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.

YOU'LL SCORE WITH BBQ DEVILED EGGS AT YOUR NEXT TAILGATE PARTY

Steps:

• Slice eggs in half. Scoop yolks into a small bowl; mash well with a fork. Add mayonnaise, mustard, salt and pepper; mix until very smooth. Pipe or spoon filling into whites. Place barbecue sauce in a squeeze bottle. Drizzle sauce over each egg. Garnish with onions. Makes 24.

BBQ PULLED PORK DEVILED EGGS

Steps:

• Place the eggs in a single layer in a large saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 8 minutes. Transfer the eggs to a bowl of ice water to cool completely, 5 minutes. Then carefully peel them.
• Place the vinegar, sugar, shallots and 1/4 cup water in a small saucepan and bring to a boil. Reduce the heat to medium and cook for another 5 minutes. Season with salt and pepper, then refrigerate until cool, 1 hour.
• Slice the eggs in half lengthwise. Transfer the yolks to a medium bowl and place the egg whites on a platter. Mash the yolks with a fork until fine and crumbly. Fold in the mayonnaise, 1 tablespoon chives, mustard, 1/4 teaspoon salt and pepper. Transfer to a large resealable bag or pastry bag and snip about 1/2 inch off one corner with scissors.
• Divide the pulled pork between the egg whites. Pipe the egg yolk mixture on top of the pulled pork, garnish with the pickled shallots and crush the crispy fried onions in your hand and sprinkle on top. Drizzle with the BBQ sauce and garnish with the remaining 1 tablespoon chives.

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.