If you get melted chocolate all over your hands, you're eating it too slowly. ~Author Unknown

Monday, November 19, 2012

BBQ Deviled Eggs W/ Pickles & Parsley

So I know some of you might be thinking BBQ sauce on deviled eggs might be a strange combo... but I'm telling you, it isn't! That is the great thing about deviled eggs, there are so many different ways they can be prepared, for many different taste preferences. Well this is my favorite way of having them, and they look pretty too! This particular version, was from my Cuisine at Home magazine from June 2010.

*A few tips for perfect hard boiled eggs?  The night before you boil your eggs, turn the whole egg carton on its side. This will help position the yolks directly into the center of the egg.
To boil your eggs: Place eggs in large saucepan, fill with water, fully covering the eggs. Sprinkle with a little baking soda, about 1/2 tbsp. (this helps keep the shells from sticking to the egg when you peel them, so they still look pretty!) Set over high heat until the water is boiling. Cover pot, remove from heat. Set timer for 14 minutes. When they are done, remove with a slotted spoon and place into a large bowl of ice water to keep the eggs from cooking further. Once cooled, peel. Hard boiled eggs will keep good in your fridge, with shell-on for 1 week.

Now onto the fabulous recipe!

12 hard-cooked eggs, peeled, cut in half, and yolks removed
2 oz softened cream cheese (10 sec in microwave will do it)
1/4 C mayo
1 tbsp prepared yellow mustard
1 tbsp BBQ sauce ( I use Sweet Baby Rays)
3 tbsp minced dill pickles
2 tbsp minced sweet onion
2 tbsp minced fresh parsley
salt and pepper, to taste
sliced pickles for garnish

Carefully rinse and pat dray egg halves to remove any extra yolk.

In a medium bowl, using an electric mixer, mix together yolk, cream cheese, mustard & BBQ sauce until smooth. Fold in minced pickles, onion, and parsley. Sprinkle with salt and pepper.

Fill a plastic bag with the yolk mixture and snip the tip. Divide filling among egg whites. (Or get fancy and use a piping bag, and desired tips. I used a star tip for mine in photo. Drizzle with BBQ sauce. ( I used a small squeeze bottle to accomplish this mess free.) Top each with a slice of pickle. You can wipe up any messes on the egg with a paper towel.
Serves about 12...considering people will only take 2 halves ;)

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