Sweet and Smoky Bacon BBQ Deviled Eggs Recipe
I love deviled eggs and the last time I made them I had several hard boiled eggs leftover. Naturally, I decided to experiment with some new flavors and I created a sweet and smoky bacon BBQ deviled egg which might just be my new favorite flavor! It is full of smoky sweetness from the BBQ sauce and little salty crunch from the bacon. Paired with fresh cilantro and red onion, these unique deviled eggs are bursting with flavor! These are just as easy to make as regular deviled eggs but in my opinion are even better than the classic recipe. They are an irresistible bite that make the perfect appetizer or side dish for summer backyard BBQs! Let me show you how to make this delicious recipe. Full recipe card below.
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What are BBQ Deviled Eggs?
Deviled eggs are an American staple traditionally served as a classic appetizer or side dish during Easter. They use peeled hard-boiled eggs that are cut in half long ways. The egg yolks are removed and mixed with any additional seasonings, spices, mayo, and usually mustard to make a creamy yolk mixture that will be placed back inside the white halves of each egg. When all is said and done you have a delicious handheld bite that can be served as an appetizer or side dish for any meal.
This recipe is a play on a classic deviled egg that incorporates barbeque sauce, bacon, onion, and cilantro into the egg mixture to make a sweet and smoky BBQ deviled egg. Basically I stuck to the ingredients I would use on a BBQ chicken pizza to create this new deviled egg flavor!
Ingredients
While most deviled eggs are made with similar ingredients, this is not a classic deviled egg recipe and there is a little bit of variation. However, this recipe does use many common ingredients you probably already have stocked in your pantry and fridge. Here are my ingredient notes and thoughts on alternatives.
Hard Boiled Eggs – The base of any deviled egg recipe is hard boiled eggs. You are welcome to boil your own eggs but one thing I hate doing is peeling eggs. I rate it as one of the most frustrating kitchen tasks out there. So I don’t do it. I cheat and buy the pre-made hardboiled eggs. They are more expensive but for the sake of my sanity, I think it’s worth it. I found mine at Wal-Mart but I have seen them at Costco, Sam’s, and Kroger too. Either way, you need hardboiled eggs for this recipe.
Mayonnaise – The creamy base of the egg yolk mixture is mayo. I used a few tablespoons of real mayo but any brand of plain mayo will work here. I have not tried substituting this so do so at your own risk.
BBQ Sauce – Time to put the BBQ in these deviled eggs. I used Sweet Baby Rays original barbecue sauce because it’s what I usually buy. I have used a variety of brands over the years but this and Buffalo Wild Wings barbecue sauce are always at the top of my list. Feel free to use any brand you want just try to stick to a flavor that is a little sweet and smoky.  No matter what you choose, you will need a few tablespoons for this recipe.
Bacon – Who doesn’t love some salty bacon! For this recipe I used store bought real bacon bits, but freshly cooked crispy bacon or imitation bacon bits would also work here. If you use fresh bacon, just chop it up after cooking before adding to the egg mixture.
Red Onion – I chose to use a red onion here because it doesn’t get cooked and red onions are best raw or pickled. But you could also use a white or yellow onion if that’s all you have. Green onion could also be good here but will yield a different flavor.
Cilantro – Cilantro adds so much freshness to a dish. I do not recommend using dried cilantro because I don’t think it tastes anything like real cilantro. If you don’t have fresh cilantro, I would just skip it.
Smoked Paprika – As the name suggests, smoked paprika has a very smoky flavor yet quite earthy. This will add the smokiness you typically find in barbecued meat. Try not to substitute this as it has a big impact on the smokiness of the eggs.
Garlic Powder – Normally I use jarred garlic when I cook, but for this recipe I think garlic powder mixes into the recipe better. I try to avoid garlic salt when combining with packaged sauces since they normally have a lot of salt already in them.
Dry Mustard – While common to most home chefs, dry mustard is not a spice that everyone stocks. But if you do, you likely know a small amount goes a long way and it lasts longer than the condiment version. It tastes very similar to Dijon mustard and adds a bit of extra flavor. If you do not have dry mustard, you can substitute 1/4 teaspoon of dry mustard for 1/4 tablespoon of wet mustard.
Mixing Options
Normally I mix all the ingredients together in a large or medium bowl with an electric hand mixer but you can also use a stand mixer, a food processor, or smash the yolks with the back of a fork and hand mix the other ingredients in.
How to Fill Deviled Eggs
Filling the white halves of the eggs can be a little tricky. Most professional chefs use a piping bag or a pastry bag and star tip to make the filling look pretty. While I do own both of those, I prefer to use a resealable plastic bag. Simply place the bag inside a large cup like a beer stein and fold over the zipper edge. Then scoop the creamy egg filling into the bag, get all the air out, and zip it closed. Then using a pair of scissors and cut off 3/4 inch of one corner of the Ziplock bag.
Now you have a DIY piping bag you can throw away when you are done. It will not give you the same star design but I like it better because then I can go back and add more filling to any that I under filled without disrupting the design. Plus, the chunks of bacon and onion tend to clog up icing tips.
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Sweet and Smoky Bacon BBQ Deviled Eggs Recipe
- Total Time: 20 minutes
- Yield: 12 Eggs 1x
- Diet: Gluten Free
Description
Looking for a fresh new take on an old favorite? You have to try these sweet and smoky bacon BBQ deviled eggs! With a sweet twist on a traditional recipe these deviled eggs are full of BBQ flavor with bacon, fresh cilantro, BBQ sauce, and onion they taste just like BBQ chicken pizza only in deviled egg form! A modern version of a holiday staple, these BBQ deviled eggs will keep you coming back for more! So next time you need the perfect side dish or appetizer for a summer BBQ, holiday meal, or family gathering, take your deviled eggs to a whole new level!
Ingredients
- 6 Hard-Boiled Eggs (Fresh Cooked or Store Bought)
- 2 tbsp Mayo
- 1 1/2 tbsp BBQ Sauce
- 3 tbsp Red Onion diced divided
- 3 tsp Cilantro chopped divided
- 2 tbsp Bacon bits divided
- 1/4 tsp Garlic Powder
- 1/4 tsp Dry Mustard
- 1/8 tsp Smoked Paprika
Instructions
- Hard boil 6 eggs and peel the white shell off or buy pre-made hardboiled eggs like I did to make this super easy!
- On a cutting board, slice eggs in half lengthwise and remove the egg yolks. They should pop out easily if you flip them over and press on it lightly.
- Add all the egg yolks to a medium bowl and combine with the mayo, BBQ sauce, garlic powder, mustard, and smoked paprika. I used an electric hand mixer for this part.
- Once the mixture is creamy and fully combined, mix in 2 tablespoons of onion, 2 teaspoons of cilantro, and 1 tablespoon of bacon bits. You will use the remaining onion, cilantro, and bacon bits to top the eggs.
- Place mixture into a Ziploc bag or piping bag. (see above instructions on my plastic bag method)
- Place the hard boiled egg whites into a deviled egg tray and gently squeeze mixture into the cavity in a circular motion until it is full and crowning over the egg. If using a round tray or plate, start in the middle so you don’t have to reach over eggs that have already been filled.
- Sprinkle the tops of the eggs with remaining onion, cilantro, bacon bits, and a little extra smoked paprika.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Deviled Egg Trays
If you are making these for a family gathering or you next party you might want to consider a deviled egg carrier or serving plate. Eggs tend to roll around a lot and don’t stay put very well during transport. Not only does a deviled egg tray make it easier to serve these it also keeps them steady during transport and filling.
When to Make BBQ Deviled Eggs
This comforting food can serve as a side dish or as an appetizer for summer and spring gatherings. And while these were once thought of as an Easter only dish, I see deviled eggs on restaurant menus all the time now. So in my opinion you can make them anytime you want! They make a filling snack and are perfect for summer picnics, cookouts, holiday dinners, and of course brunch. These are always a hit and definitely a family favorite!
Looking for more deviled egg recipes? Try my bacon cheddar angel eggs or my Mexican taco deviled eggs. Looking for more summer recipes? Try my Panera green goddess salad, Italian pepperoni pesto pasta salad, or green apple salad with spinach.
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