Ah, Spring, when eggs flow abundantly and barbecue season is beginning. Deviled eggs are such a wonderful, easy side dish for barbecue get togethers and picnics. I’ve tried so many different recipes over the years, but I do believe I finally came up with my favorite – Carolina Barbecue Deviled Eggs.
Peeling boiled fresh eggs without the eggs falling apart so often seems to be the bane of a backyard chicken owner’s existence. But I’ve come to realize that whether I boil or steam the eggs, as long as I immediately submerse the eggs in ice cold water until they are completely cool, they peel pretty well. I’ve even put them in the fridge after the ice bath and peeled the next day with no problems.
My favorite recipes always have relish and/ or mustard in the yolk mix, so of course I’ve included both in this recipe. The hubby makes a delicious zucchini relish every summer, so I use that, but any relish would be delicious.
Happy Bison Grillin’ Sauce
Instead of just “plain” mustard, I decided to change this one up. Some of you know that the hubby and I make and sell our own barbecue sauces. We started Happy Bison last year and it’s growing already! Our two flagship sauces are a Carolina-style mustard-based sauce and a tomato based Big Game sauce. We are currently working under the Alaska Cottage Food Exceptions, but are working towards bigger and better things! We can currently only sell in Alaska (feel free to message us an order!), but are hoping to grow very soon. (Follow us on Instagram and Facebook too to see what events we’ll be selling at too!)
The hubby got me completely hooked on mustard-based barbecue sauces a couple years ago, and he has since perfected his recipe. So that is what I decided to use in this recipe, instead of regular mustard. Mustard barbecue sauce may not be available everywhere, although it is becoming more popular across the US. I highly recommend using it in this recipe, but if all you can get is mustard, that will work too.
Carolina Barbecue Deviled Eggs
2/3 cup mayonnaise
3 Tablespoons Happy Bison Carolina Style Grillin’ Sauce
2 Tablespoons zucchini relish (or any relish)
Salt and pepper to taste
Hard boil 12 eggs. Cut in half and remove yolks and set whites aside.
Mix yolks with remaining ingredients until smooth. If you’re having issues getting it very smooth, put it all in a quart-size baggie and smoosh it with your hands. This works really well without having to pull out the food processor or mixer.
Snip off a corner of the baggie and “pipe” the filing into the egg whites. Sprinkle with paprika, chives, or put a slice of jalapeno into each egg. I personally love this recipe with jalapenos!
Serve chilled and enjoy these Carolina Barbecue Deviled Eggs!
As we say over at Happy Bison, Grill On!