Barbecue Eggs Recipes

BBQ EGGS

BBQ Eggs image

Pickled eggs are popular bar food everywhere, but at Backyard Barbecue in Tompkinsville, Ky., they come with a fiery twist. The eggs are pickled in an incendiary amalgam of cayenne, melted butter and vinegar. This is the classic dip for Monroe County pork-shoulder steaks, repurposed to pickle eggs. The preparation is simple, but budget seven days to complete the pickling process.

Provided by Steven Raichlen

Categories pickles, project, appetizer, side dish

Time P7DT30m

Yield 12 eggs

Number Of Ingredients 9

Ingredients

1 quart distilled white vinegar
1/2 pound salted butter (2 sticks)
1/2 pound lard (or butter)
2 tablespoons salt, or to taste
2 tablespoons cayenne pepper (3 if you like your dip really fiery)
2 tablespoons ground black pepper (3 if you like your dip really fiery)
1 tablespoon yellow mustard (optional)
1 tablespoon ketchup (optional)
12 large eggs

Steps:

Make the dip: Place all the ingredients except the eggs in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste.
Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes.
Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them.
Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 19 grams, Sodium 393 milligrams, Sugar 0 grams, TransFat 1 gram

BARBECUE DEVILED EGGS

Barbecue Deviled Eggs image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.

BARBECUE EGGS

Barbecue Eggs image

Make and share this Barbecue Eggs recipe from Food.com.

Provided by Konnie

Categories Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

2 fresh eggs (fertilized free-range eggs are best)
your favorite barbecue sauce (homemade or purchased)

Steps:

In a small bowl mix 1 tablespoon of barbecue sauce for each egg.
Beat well with a fork or egg beater.
Cook mixture in a small skillet as you would regular scrambled eggs.
Serve with your favorite breakfast items, bacon ham, sausage potatoes, etc.
Top with cheese sauteed bell pepper and onions, etc.

Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

EGGS ON THE GRILL

Eggs on the Grill image

Have you ever tried eggs on the grill by using a muffin pan? Just spray the pan and crack the eggs and put them on the grill. Try adding some chopped peppers and onions or anything to your liking.

Provided by Jen

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 20m

Yield 6

Number Of Ingredients 1

Ingredients

12 eggs

Steps:

Preheat an outdoor grill for medium high heat.
Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 140 mg, Sugar 0.8 g

BARBECUE DEVILED EGGS

Barbecue Deviled Eggs image

Pat: When we were growing up, deviled eggs were a staple at any celebration, like a Fourth of July picnic or Easter Sunday brunch, and at family feasts at Momma's, alongside fried chicken, pork roast, green beans, and creamed corn. In my mind, deviled eggs are an appetizer or a snack, something you grab when you're passing through the kitchen or hanging out by the picnic table. But every once in a while, Momma served deviled eggs with tuna fish and crackers for a light Sunday dinner, proving that they can work as a meal just fine. This is our spin on a great Southern tradition (one of the many joys of cooking is infusing a recipe with your own personality). The sweet, tangy flavor of barbecue sauce blends surprisingly well with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a backyard party, a down-home brunch buffet, or a light Sunday dinner (thanks, Momma). Gina: I wonder what the grandmothers would say about our adding barbecue sauce?

Yield makes 24 irresistable eggs, serving 6 to 8

Number Of Ingredients 9

Ingredients

1 dozen large eggs
3 tablespoons mayonnaise
2 tablespoons Neely's Barbecue Sauce (page 25)
1 tablespoon plus 1 teaspoon prepared yellow mustard
Generous pinch kosher salt
Freshly ground black pepper
Dash or two hot sauce
2 scallions, very thinly sliced
Paprika, for garnish

Steps:

Bring a medium saucepan of water to a lively simmer. Using a slotted spoon, gently lower the eggs into the water and simmer for 9 minutes. Reduce the heat if the simmer becomes too lively (so the eggs don't crack). Drain the water from the saucepan, and run cold water over the eggs until they are cool enough to handle. Peel the eggs, and cut them in half. Carefully remove the yolks (they should be slightly creamy) and place them in a small bowl. Add the mayonnaise, Neely's Barbecue Sauce, mustard, salt, pepper, and hot sauce, and whisk until the mixture is smooth. Use a small spoon to scoop the yolk mixture back into the whites (if you want to get fancy, you can use a pastry bag to pipe the yolks back into their whites). Garnish the tops with thinly sliced scallions and a dash of paprika.

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