Smoky Bacon BBQ Deviled Eggs
- Deviled eggs aren't just for Easter...these tasty appetizers are perfect anytime, especially at a barbecue. You'll love the tang of the sauce and zip of the spices!
This recipe is prepared with the Cook's Essentials® Porcelain Enamel 10-Piece Cookware Set (K42268).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 6 eggs
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp hot sauce
- 1/4 tsp chili powder
- 1/8 tsp ground cumin
- 3 Tbsp cooked, minced smoked bacon
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/2 Tbsp smoky barbecue sauce
- 1 scallion, sliced on a bias
- Carefully pierce the large end of each egg with a push pin or thumbtack, without cracking the shell. Gently rest the egg in a medium-sized saucepan. Repeat. Cover the eggs with 1" of water and heat over high heat until the water comes to a rapid boil. Cover, remove the eggs from the heat, and let the pot sit for 25 minutes. Drain the water and place the eggs in an ice bath for 15 minutes, or refrigerate overnight.
- Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a small bowl. Set the whites aside. Add the mayonnaise, mustard, and hot sauce to the yolks and mash with a fork until smooth. Fold in the chili powder, cumin, bacon, salt, and pepper.
- Fill each egg white with the yolk filling. Top each yolk with a drop of barbecue sauce. Top each egg with a few scallion slices.