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Deviled eggs are a traditional accompaniment to holiday meals or a backyard barbecue. Learn how to make the best deviled eggs using this recipe for Pulled BBQ Chicken Deviled Eggs.
Hey friends! How’s the morning going? We’re on a little staycation enjoying some holly jolly fun. I’ll definitely be sharing the adventures in my IG stories.
For today’s post, I have a deviled egg recipe for ya! The inspiration for this recipe is from two places. #1: during Thanksgiving dinner, the deviled eggs that my brother’s gf made were a huge hit. (P, who only ate a roll and some mashed potatoes, had TWO of them… so you know they were delicious.) #2: They reminded me of the deviled eggs we used to get in Valdosta at Steel Magnolia’s. A little something special about the Valdosta version: they had BBQ pulled chicken on top and were a dream.come.true.
I had to recreate my own recipe just in time for the holidays, especially if you’re looking for a different twist on a classic appetizer. These are perfect for a holiday snacking platter – they always go so quickly – and would be an awesome Super Bowl recipe, Easter appetizer, or summer BBQ staple.
Worth noting here that the family went CRAZY for them. It’s a crowd-pleaser, I tell ya.
Pulled BBQ Chicken Deviled Eggs
A twist on a classic deviled egg recipe
This deviled egg recipe has all of the classic elements: hard-boiled eggs cooked to perfection (made on the stovetop or in the Instant Pot), a creamy yolk filling with dill pickles and mayo, with some new elements tossed in.
Ingredients
6 hard-boiled eggs
Dijon mustard
Chopped dill pickles or relish
Pickle juice (optional, but gives it a little extra something)
Mayonnaise
Hot sauce
A tiny pinch of sugar
Paprika, for sprinkling
Red onion or chives for garnish
Optional: crumbled bacon for an extra garnish
1 shredded chicken breast
Carolina Gold BBQ sauce (or your favorite barbecue sauce)
What types of mayonnaise can I use?
You can use any type of mayonnaise you love, whether it’s a dairy-free version, classic, or avocado oil based. Our family’s fave is the Kensington’s mayonnaise from Thrive Market (<— link gets your 40% off your first purchase)
Instructions
Step 1
Prepare your eggs! I like to cook mine in the Instant Pot using the 5-5-5 method: 5 minutes on manual, 5 minute natural release, 5 minutes in cold water. They cook and peel perfectly! You can also boil yours on the stovetop for 8-9 minutes and place in a bowl of ice water, or if you’re in a pinch and want to make life easier, use the pre-cooked ones from the grocery store.
(The little egg bandit stole two in the process of creating this recipe lol)
Step 2
After peeling the eggs, gently slice each egg in half and scoop the egg yolks into a bowl. Keep the egg whites on a separate plate to fill, and mash the yolks in the bowl with the mayo, using a fork.
Step 3
In the bowl of egg yolks and mayo, add the relish (or chopped pickles), mustard, a tiny splash of pickle juice (optional but adds a nice lil flavor!) and/or hot sauce, little pinch of sugar, salt, and pepper.
Step 4
Prep the bbq chicken and garnishes. In a bowl, I combine the shredded chicken with BBQ sauce. It’s helpful if the chicken breast is warm because the sauce is more easily absorbed. I almost always have shredded chicken on hand as part of our meal prep, so it’s easy to quickly warm up and add a little BBQ sauce. Chop the garnishes: red onion or chives, or crumbled bacon.
Step 5
Fill the eggs! I use a pastry filler to fill deviled eggs because it makes them look a little more cohesive and uniform. You can also put the filling into a Ziploc bag and cut off the pointy corner to make a quick pastry bag. Since this makes a smaller batch of 12, the Ziploc bag was perfect.
Step 6
After you fill the eggs, top with your desired toppings and garnishes! Add the BBQ chicken, bacon (if you’re using it), chives or red onion, more paprika, and do a chef’s drizzle of BBQ sauce around the platter. I also topped with chopped cilantro. Store covered in the refrigerator until ready to serve. Beautiful and so delicious!!
The best deviled egg recipe
Here’s the recipe if you want to give it a whirl!
Pulled BBQ Chicken Deviled Eggs
Deviled eggs are a traditional accompaniment to holiday meals or a backyard barbecue. Learn how to make the best deviled eggs using this recipe.
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 34 minute
6 hard-boiled eggs
1 teaspoon Dijon mustard
1/2 tablespoon chopped dill pickles or relish
1 tablespoon pickle juice (optional, but gives it a little extra something)
1/4 C – 1/3 C mayonnaise
Splash of hot sauce
A tiny pinch of sugar
Paprika, for sprinkling
Red onion or chives for garnish
Optional: crumbled bacon for an extra garnish
1 shredded chicken breast
Carolina Gold BBQ sauce (or your favorite barbecue sauce)
Prepare your eggs! I like to cook mine in the Instant Pot using the 5-5-5 method: 5 minutes on manual, 5 minute natural release, 5 minutes in cold water. They cook and peel perfectly! You can also boil yours on the stovetop for 8-9 minutes and place in a bowl of ice water, or if you’re in a pinch and want to make life easier, use the pre-cooked ones from the grocery store.
After peeling the eggs, gently slice each egg in half and scoop the egg yolks into a bowl. Keep the egg whites on a separate plate to fill, and mash the yolks in the bowl, using a fork.
In the bowl of egg yolks, add the relish (or chopped pickles), mustard, a tiny splash of pickle juice (optional but adds a nice lil flavor!), little pinch of sugar, salt, and pepper.
Prep the bbq chicken and garnishes. In a bowl, I combine the shredded chicken with BBQ sauce. It’s helpful if the chicken breast is warm because the sauce is more easily absorbed. I almost always have shredded chicken on hand as part of our meal prep, so it’s easy to quickly warm up and add a little BBQ sauce. Chop the garnishes: red onion or chives, or crumbled bacon.
Fill the eggs using a Ziploc or pastry bag
Finally, top with your desired toppings and garnishes! Add the BBQ chicken, bacon (if you’re using it), chives or red onion, more paprika, and do a chef’s drizzle of BBQ sauce around the platter.
Store covered in the fridge or enjoy immediately.
So, tell me, friends: what are some of your favorite twists on classic recipes?
What’s your go-to holiday party appetizer?
Please share and feel free to link the recipe in the comments section! I feel like we’re always looking for new ideas.
xoxo
Gina
More holiday recipes:
Peppermint chocolate protein balls
Festive holiday cocktail recipes
Christmas brunch and dinner recipes
Crunchy almond butter truffles
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