Recipe courtesy of Dave Mechlowicz
Recipe courtesy of Dave Mechlowicz
Watch how to make this recipe.
BBQ Pulled Pork Deviled Eggs
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 93
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 98 mg
- Sodium
- 104 mg
These deviled eggs have a BBQ surprise of pulled pork hidden under the creamy egg yolk topper. They’re perfect as a starter for any occasion and so delicious that we bet you can't just eat one.
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 93
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 98 mg
- Sodium
- 104 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
