Time P7DT30m Yield 12 eggs Number Of Ingredients 9 Steps:
Make the dip: Place all the ingredients except the eggs in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste. Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes. Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them. Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.
Time 20m Yield 2 serving(s) Number Of Ingredients 2 Steps:
In a small bowl mix 1 tablespoon of barbecue sauce for each egg. Beat well with a fork or egg beater. Cook mixture in a small skillet as you would regular scrambled eggs. Serve with your favorite breakfast items, bacon ham, sausage potatoes, etc. Top with cheese sauteed bell pepper and onions, etc.
Time 15m Number Of Ingredients 0 Steps:
Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.
Time 20m Yield 6 Number Of Ingredients 1 Steps:
Preheat an outdoor grill for medium high heat. Coat all holes of a muffin pan with cooking spray and crack an egg into each hole. Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.
Time 1h10m Yield 24 deviled eggs Number Of Ingredients 11 Steps:
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.
Yield makes 24 irresistable eggs, serving 6 to 8 Number Of Ingredients 9 Steps:
Bring a medium saucepan of water to a lively simmer. Using a slotted spoon, gently lower the eggs into the water and simmer for 9 minutes. Reduce the heat if the simmer becomes too lively (so the eggs don’t crack). Drain the water from the saucepan, and run cold water over the eggs until they are cool enough to handle. Peel the eggs, and cut them in half. Carefully remove the yolks (they should be slightly creamy) and place them in a small bowl. Add the mayonnaise, Neely’s Barbecue Sauce, mustard, salt, pepper, and hot sauce, and whisk until the mixture is smooth. Use a small spoon to scoop the yolk mixture back into the whites (if you want to get fancy, you can use a pastry bag to pipe the yolks back into their whites). Garnish the tops with thinly sliced scallions and a dash of paprika.
Yield makes 14 Number Of Ingredients 6 Steps:
Halve the eggs lengthwise. Cut a small slice from the bottom of each half so the egg will lie flat on a platter or in a deviled egg dish. Remove the yolks and place them in a small bowl. Mash the yolks with a fork. Stir in the mayonnaise, pickle relish, meat, and salt and pepper. Mix well. Spoon the yolk mixture back into the egg white “cups.” Sprinkle a little of the rub over each egg. Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.
Time 20m Yield 24 deviled eggs Number Of Ingredients 10 Steps:
Bring a medium pot of water to a boil, then turn down to a simmer. Using a slotted spoon, gently lower eggs into water and simmer for 9 minutes. Reduce heat if it simmers too much, you don’t want the eggs to crack. Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle. Peel the eggs and cut in half. Remove yolks and place in a bowl. Add the mayonnaise, Neely’s barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth. Use a spoon to scoop the yolk mixture into the whites. (If you like, you can use a pastry bag to pipe the yolk mixture into whites). Garnish the tops with thinly sliced scallions and a dash of paprika.
