very culinary

bbq deviled eggs

  • Makes 24 deviled eggs
  • Prep time: 20 minutes (assuming you've already cooked your eggs, which I suggest doing the day before and then peeling right before you're going to use them.)
  • 12 hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 1/2 tablespoons Honey BBQ Sauce
  • salt and pepper to taste
  • Paprika for garnish (optional)
  • Chopped parsley for garnish (optional)


Cut the eggs in half lengthwise and remove yolks; set whites aside.

Place all the yolks in a medium bowl and coarsely mash with a fork. Add the mayo, pickle relish, and barbeque sauce. Mix well. Season with salt and pepper.

Spoon or pipe* yolk mixture into the egg white halves. Sprinkle with paprika and parsley.

*Use a pastry bag or put filling into a plastic bag; cut a small hole in the corner and squeeze gently.

Tips for easier hard-boiled eggs:

  1. Use eggs that are 7 days old.
  2. Turn the carton of eggs on its side in the refrigerator the night before you cook them. It helps center the yolks.
  3. Immediately after cooking, submerge the eggs into a ice-water bath and let sit until completely cool.