I’m so super excited to brag and announce that this delish recipe was chosen as a Host Favorite (TWICE!) for this week’s Daily Dish Foodie Friends Friday! TWO big Thank You’s to Ericka & Cindy for choosing my recipe 🙂
Is anyone hosting an Oscars Party this weekend? I am so excited to see who’s going to win this year. Typically, I have very strong hopes for one movie or actor in each catagory… only having seen one or two a year. This year is different. I am SO excited! I cannot figure out who to root for.
I really enjoyed Django, loved Zero Dark Thirty, and am nearly obsessed with Silver Linings. AH! Bradley Cooper AND Jennifer Lawrence? LOVE THEM!
Anyway, I am sharing with you a recipe that would be perfect for a little appetizer for an Oscars Party… or any party really! I made these for my superbowl party, and they were a huge hit. I think I ate three of them myself too… whoops!
BBQ Deviled Eggs
Recipe adapted from: The Neelys
12 Hard Boiled Eggs
3 Tablespoons Olive Oil Mayo
4 Teaspoons Dijon Mustard
1 Tablespoon Hot Sauce
2 Tablespoons BBQ Sauce (I used Sweet Baby Ray’s… my fav)
Salt, Pepper, Chives, and Smoked Paprika
1. Carefully slice the hard boiled eggs in half, lengthwise. Scoop out the yolks putting them in a mixing bowl and place the whites on a plate. Mash the yolks with a fork and add the mayo, mustard, hot sauce, BBQ sauce, salt and pepper, mixing together. Taste and season accordingly.
2. Put the filling in a ziplock bag and seal. Cut a small hole in the bottom corner. Fill the holes in the egg whites with the mixture from the bag. Top with Chives and Smoked Paprika (use regular if that’s all you have, but Smoked Paprika would be a GREAT addition to your spice cabinet if you don’t… and you can get it at TJ’s for $1.99)
I will probably never use my normal Deviled Eggs recipe ever again. The flavors in this recipe are SO amazing and work so well with the eggs. You can taste the BBQ sauce AND the mustard, and even the zing from the hot sauce. The Smoked Paprika puts the final touch. YUM!
So a side note about this recipe… it originally called for half the amount of eggs. I was expecting about 20 people for our superbowl party, so I decided to double it. Thank god I did. Despite following the strict perfect-hard-boiled eggs rules, my eggs were a NIGHTMARE! They took me about a half hour to peel and were a huge pain in the ass. I ended up ripping into the whites on a few of them. UGH! So, needless to say, I was happy to have made extra… and used the “rejects” for egg salad 🙂
This recipe can be found at this week’s Foodie Friends Friday!!