BBQ Deviled Eggs

It’s not a party without deviled eggs, and it’s not a BBQ party without BBQ deviled eggs on a sausage and cheese plate!

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Today marks my final recipe contribution to #BBQweek and it’s a necessity. Especially since the World Championship BBQ Cooking Contest is currently happening in Memphis, TN (and I am sadly not in attendance).

If you’ve ever spent any time in Memphis, you know that BBQ sausage and cheese plates are absolutely a thing and that no plate is complete without deviled eggs. I mean, what cookout or party is complete without deviled eggs in general?

So naturally when my husband Bob hosted a BBQ birthday party for me earlier this month with all our vaccinated friends, I requested a sausage and cheese plate to be on the menu. Since he was smoking all the meat I took it upon myself to make the deviled eggs to accompany it. Although next time I may need to throw some eggs in there as well to make smoked deviled eggs.

There’s nothing wildly special about these deviled eggs other than the fact that it’s the recipe I’ve been using since the early 2000s because it’s that good. The only difference is I added dry BBQ rub instead of paprika both in the filling and sprinkled on top. If you’d prefer you could use smoked paprika instead.

Looking for more unique deviled eggs?

• Chocolate Deviled Eggs
• Greek Deviled Eggs
• Guacamole Deviled Eggs
• Pepperoni Pizza Deviled Eggs
• Pesto Deviled Eggs
• I’ve also made Deviled Potatoes and Deviled Strawberries too!

Friday #BBQWeek Recipes

Appetizers and Drinks

• BBQ Deviled Eggs by The Spiffy Cookie
• Lemonade Margarita by Cheese Curd In Paradise
• Mojitos with Grilled Strawberries and Mint by Our Good Life

Side Dishes

• Caprese Salad by House of Nash Eats
• Classic Broccoli Salad by Family Around the Table
• Cowboy Caviar by Devour Dinner
• Grilled Peppers and Potatoes by Jolene’s Recipe Journal
• Wilted Mixed Green Salad with Bacon and Blue Cheese by Karen’s Kitchen Stories

Main Dishes

• Grilled Shrimp Skewers with Tropical Fruit Salsa by A Day in the Life on the Farm
• Summer Steak Salad by Kate’s Recipe Box

Desserts

• Blueberry Coffee Cake by Sweet Beginnings
• Blueberry Ice Cream Recipe by SueBee Homemaker
• Copycat Dole Pineapple Whip by Hezzi-D’s Books and Cooks
• Grilled Strawberry Shortcake by Blogghetti

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Three years ago: Chewy M&M Chocolate Chip Cookies

Five years ago: DIY Cat Cave

Seven years ago: Sweet and Sour Pork

Eight years ago: Ground Turkey Sloppy Joes with Hoisin and Cilantro

Nine years ago: Pasta with Brussels Sprouts, Gorgonzola & Pecans

BBQ DEVILED EGGS

Print

Yield: 2 dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 Tbsp yellow mustard
• 1 tsp white vinegar
• 2 tsp BBQ dry rub*, divided
• Salt and pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, mustard, vinegar, and 1 tsp dry rub to the bowl with the yolks. Blend until smooth.
4. Spoon or pipe filling back into the egg whites. Sprinkle with remaining BBQ rub. Chill until ready to serve.

Notes

* Or smoked paprika

Did you make this recipe? I want to see!
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