BBQ Deviled Eggs

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

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.