BBQ Deviled Eggs #NationalEggDay

These deviled eggs are a notch above with the addition of barbecue sauce, honey mustard, cream cheese and sweet baby gherkins.  These are not your mother's deviled eggs.....

We are celebrating National Egg Day over at Foodie Extravaganza......

Cam of Culinary Adventures with Camilla invited the members of Foodie Extravaganza to join her in celebrating National Egg Day.  National Egg Day is actually tomorrow so this works out perfectly for our readers who can get some great ideas for a celebration of their own.  

Let's take a look at what was cooked up for today.......

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

I took these eggs over to Frank's sister's on Saturday when she hosted a family BBQ.  Thursday was her first wedding anniversary without Ron by her side.  They always had a BBQ on Memorial Day weekend to celebrate and she continued with the tradition.  It was a bittersweet day.  

Nothing bitter about these eggs though they do have a touch of sweetness from the bbq sauce, sweet gherkins and honey mustard.  Total deliciousness.

Appetizers, Snacks, Eggs, Vegetarian

Appetizers

American

Yield: 12 servings

Author: Wendy Klik

BBQ Deviled Eggs

These deviled eggs are a notch above with the addition of barbecue sauce, honey mustard, cream cheese and sweet baby gherkins.

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 6 eggs, hard boiled and peeled
• 1 T. whipped cream cheese
• 2 T. miracle whip
• 1/2 T. honey mustard
• 1/2 T. BBQ sauce + more for topping (I used Sweet Baby Ray's)
• 3 sweet baby gherkins, 2 cut into thirds, 1 cut into 12 slices
• 1 sliver of sweet onion, cut into thirds
• leaves from one sprig parsley
• salt and pepper, to taste

Instructions

1. Cut the eggs in half and place the yolks into a food processor with the cream cheese, miracle whip, mustard, 1/2 Tablespoon BBQ sauce, the 2 pickles cut into thirds, onion and parsley.  Season with salt and pepper.  Pulse until combined and smooth.
2. Transfer to a pastry bag or plastic bag with the corner snipped off and fill the egg whites with the yolk mixture.  Top each with a bit of the bbq sauce and a slice of the third gherkin.
3. Refrigerate until ready to serve.

Notes:

Inspired by a recipe found in Cuisine at Home.

Nutrition Facts

Calories

62.71

Fat (grams)

3.32

Sat. Fat (grams)

1.04

Carbs (grams)

4.61

Fiber (grams)

0.39

Net carbs

4.23

Sugar (grams)

3.45

Protein (grams)

3.48

Sodium (milligrams)

120.68

Cholesterol (grams)

94.51

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