Ingredients
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12
-
3
-
2
-
1
-
1
-
1
-
-
-
2
-
-
-
-
-
-
Directions
Barbeque Deviled Eggs, This is the Neely’s spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights!, Delicious deviled eggs. Love the use of bbq and hot sauce. A little tangy bite.
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Steps
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1
Done
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Bring a Medium Pot of Water to a Boil, Then Turn Down to a Simmer. |
|
2
Done
|
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. |
|
3
Done
|
Drain Water from the Saucepan and Run Cold Water Over the Eggs Until They Are Cool Enough to Handle. |
|
4
Done
|
Peel the Eggs and Cut in Half. |
|
5
Done
|
Remove Yolks and Place in a Bowl. |
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6
Done
|
Add the Mayonnaise, Neely's Barbeque Sauce, Mustard, Salt, Pepper, and Hot Sauce to Taste; Whisk Until Smooth. |
|
7
Done
|
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. |
|
8
Done
|
Garnish the Tops With Thinly Sliced Scallions and a Dash of Paprika. |
