Smoky Memphis Barbecue Deviled Eggs with Bacon Crumble

Allergens

Eggs, Bacon

Ingredients

• 8 large eggs, hard
• boiled
• 1/3 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons BBQ sauce (Memphis
• style)
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• 4 slices bacon
• Paprika for garnish

Instructions

1. Peel the hard boiled eggs and slice them in half lengthwise. Remove yolks and place them in a bowl. Arrange egg whites on a serving platter.
2. Mash the egg yolks with mayonnaise, mustard, BBQ sauce, vinegar, salt, and pepper until smooth.
3. Fill each egg white with the yolk mixture using a piping bag or a spoon.
4. In a small skillet, cook bacon slices over medium heat until crisp. Remove from pan and let cool. Then crumble into small pieces.
5. Top each egg half with bacon crumbles and a sprinkle of paprika.

Chef’s Insight

To achieve that perfect smoky flavor, use a Memphis-style BBQ sauce made with a blend of tomato, molasses, and vinegar.

Notes

This recipe can be easily scaled up or down to accommodate the number of guests you have.