BBQ Deviled Eggs

Don't you just hate when the "rules" regarding food constantly change? I do, and in the case of eggs, it's always something different. First they are good for you, then they are not, and right now they are "in" again. Who makes these rules? Regardless of what has been said in the past, I've always been a giant egg fan. I love them prepared any way. One of my favorite childhood memories was my dad making soft boiled eggs for weekend breakfasts. I also like them scrambled, in omelets, in frittata form, or sunny side up.

About a week ago I ended up with a plethora of eggs. They had been on sale, and long story short, I bought way more of them than I needed and was able to use, so I had to come up with some recipes that would require quite a few eggs.

What better way to use up copious amounts of eggs than to turn them into deviled eggs, and what better time of year to make these considering all the potlucks and picnics to get "rid" of them.

I found this recipe in one of my "Cuisine at Home" magazine and fell in love with it right away. BBQ Deviled Eggs? Two of my favorite things combined into one, no further convincing was needed.

This recipe is a bit of a departure from my standard  Snappy Deviled Egg recipe but it is just as good. Hard boiled egg yolks get mixed together with cream cheese, mayonnaise, mustard and barbecue sauce (aha!). Minced pickles (I used dill pickle relish), sweet onions, and parsley will add the final touch. The filled egg is then garnished with a drizzle of barbecue sauce and a pickle slice. Voilà!

These eggs were a giant hit! I loved the little bit of smokiness the barbecue sauce added and the crunch of the pickles. These eggs were gone in no time and are most definitely a keeper for our family! I know I will be making this recipe over and over again. I hope you'll give it a try as well, I'm sure there are plenty of occasions left during the summer months.

BBQ Deviled Eggs

(Print this Recipe)

Ingredients:

12 hard-cooked eggs, peeled, cut in half, and yolks removed

2 oz. cream cheese, softened

1/4 cup mayonnaise

1 tablespoon prepared mustard

1 tablespoon barbecue sauce 

3 tablespoons minced dill pickles (I used dill pickle relish)

2 tablespoons sweet onions, minced

2 tablespoons fresh parsley, minced

Salt and black pepper to taste

Barbecue sauce for drizzling

Sliced pickles for garnish

Directions:

Mash egg yolks in a bowl; stir in cream cheese, mayonnaise, mustard, barbecue sauce, minced pickles, onion, and 2 tablespoons parsley. Season mixture with salt and pepper; stir until ingredients are well combined. Divide filling amount egg whites*.

Drizzle barbecue sauce lightly over each egg. Garnish each egg with a small pickle slice. Refrigerate until ready to serve!

* For easy piping, spoon filling into a heavy-duty plastic Ziploc bag. Cut a small hole in the corner; squeeze gently.

Adapted from: Cuisine at Home