Spicy BBQ Deviled Eggs
Anytime my friend Jarod is invited to a party I hear the same thing - “Tell him to bring the eggs!”
The thing is, Jarod makes these deviled eggs that are just… to die for. We’ve served them at several of our biggest parties including my 40th birthday party and - more recently - my 42nd birthday party which was a full pig roast with some of the most drool worthy appetizers ever.
So many people have asked for this recipe after seeing the birthday party pictures on social media that I thought I would finally share it - but in Jarod’s words. So, without further ado, here is a guest recipe post from none other than Jarod Slinkard.
Spicy BBQ Deviled Eggs
Cook Bacon - always make more than you need because some jackass will eat at least 2-3 pieces.
Steam 1 metric shit ton of eggs for 12-16 minutes or until they are done, nobody really knows how long that takes (Nikki here to insert that using your air fryer to make hard boiled eggs is the ONLY way to go!).
Crumble the bacon.
Place eggs in ice water and chill. Remove eggs from the shell (insert cussing because this never goes as planned).
Cut eggs in half.
Remove egg yolks and place in mixing bowl.
Add mayo, mustard, salt, pepper, smoked paprika and a small amount of the BBQ sauce mix (see notes below) to taste until nice and creamy. Add half of the bacon and some finely chopped Anaheim peppers to the yolk mix.
Place yolk mix into a piping bag (or a ziplock with the corner cut off) and stuff the egg whites.
Drizzle with BBQ sauce and add bacon and chopped chives to the top. Finish by sprinkling smoked paprika.
NOTES:
Sometimes I make my own BBQ sauce but for the most part I use half Kinders Mild and half Kinders Spicy Garlic BBQ sauces and add some black pepper and cayenne pepper. The last two times I used Frag Out’s reaper seasoning and Battle Buddy with those two causes and it was amazing!! Frag Out is an amazing Veteran owned company that makes great seasonings and I put Battle Buddy on everything. All three (okay four or five) meals a day.
Thank you Jarod for sharing this delicious appetizer recipe with us!
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