Starters

November 22, 2021

BBQ Deviled Eggs

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BBQ Deviled Eggs

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Deviled eggs are a great option to have at any party as either an appetizer platter or even passed hors d’oeuvre. The exciting thing about deviled eggs is that you can basically do anything you want to them. With the “egg” being the essential foundation ingredient, there is really no limit to what you can add to them.

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At Market Table Bistro, we did everything from traditional deviled eggs with bits of bacon and smoked paprika to mole negro flavored Mexican deviled eggs with chicharrones and pickled red onions, to Korean BBQ deviled eggs with ramp kim chi. You can have so many different flavors and textures all in one to two bites. They are the perfect vessel for displaying creativity.

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Ingredients for BBQ Deviled Eggs

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In our not so biased opinion, there's nothing quite like BBQ deviled eggs! Garnished with pickled cabbage and BBQ spice, these deviled eggs take appetizers to a whole new level.

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The pickled cabbage is used as a garnish because the acidic, pickle flavor helps cut through the richness of the egg and also provides a nice crunch. We finish them with a dash of barbeque spice in order to visually pay homage to the traditional garnish of paprika and it also serves as another way of reinforcing that barbeque flavor. Here's your grocery list:

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Tips for making BBQ Deviled Eggs

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  • Making the filling: When piped, they look stunning on a plate or platter. We elected to make the filling using a food processor but you can certainly do them by hand or using a stand mixer, you may need to pass the filling through a drum sieve or mesh strainer to remove the clumps. We like using the food processor because it chops everything into the filling and lightly aerates the mixture to keep it light and airy.
  • Cooling the eggs: When making the deviled eggs are to make sure that after you cook the eggs, don’t submerge them in ice water. Instead, gently cool them down by running cool water over.

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We are SO excited for you to try these!

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Cheers and eat well!

BBQ Deviled Eggs

Our own spin on traditional deviled eggs! These have an amazing barbecue flavor and are topped with barbecue spice and pickled cabbage. They make for a great appetizer for any brunch or event.

Author:

Jamie

Prep:

30

min

cook:

12

min

total:

42

min

serves:

24

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Ingredients

Deviled Eggs

  • 12 each large eggs
  • 1 tablespoon mayo
  • 4 teaspoons barbeque sauce
  • 2 teaspoons yellow mustard
  • 1 teaspoon salt
  • 2 teaspoons barbecue spice
  • Barbeque spice (to garnish)
  • Pickled cabbage (to garnish)

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Barbecue Spice

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon ground coriander
  • 4 teaspoons brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Boiling the Eggs

  1. Put about 3 quarts of water into a pot and bring it to a boil.
  2. Once the water begins to boil, add the eggs.
  3. Continue to cook the eggs on high heat until the water comes back up to a boil and then set a 9 minute timer.
  4. Boil the eggs for 9 minutes.
  5. Once the 9 minutes have ended, strain off the eggs, put them back into the pot.
  6. After the eggs are slightly chilled, gently crack the shells and peel the eggs.

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Making the Deviled Eggs

  1. Once peeled, transfer the eggs to a cutting board and cut the eggs in half.
  2. Remove the yolk, setting aside, and place the egg whites into a bowl and gently cover in water. (This cleans the whites and makes them pearly white.)
  3. Once all the eggs are cut, add the mayo, barbeque sauce, mustard, salt, and barbeque spice to the yolks and transfer to a food processor.
  4. Turn the food processor on and chop until everything comes together and forms a smooth and creamy mixture.
  5. Season the mixture to taste and transfer to a piping bag with your desired tip and chill in the fridge for about 10-15 minutes.
  6. Once the egg whites are clean and look pearly white, gently remove them from the water and place them face down on a paper towel to dry.
  7. Once dry, flip them over and put them onto your desired plate or platter, remove the filling from the fridge, and pipe the filling into the egg whites.
  8. Garnish with a few strands of pickled cabbage and a dash of barbeque spice and enjoy.

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The Barbecue Spice

  1. Combine all ingredients in a bowl. You'll use the spice to top your deviled eggs.

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Alejandra and Jamie!

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