Description
My classic creamy Southern deviled eggs get a bold, smoky twist with a drizzle of homemade bourbon BBQ sauce on top! Made with simple ingredients like mayo, heavy cream, and Dijon mustard, the rich and velvety filling is piped into tender egg whites, then topped with a sweet and tangy sauce cooked up on the stovetop with a splash of Kentucky bourbon. Perfect for tailgates, wedding showers, holiday parties, or just when that deviled egg craving strikes—these bites bring a little Southern charm and a whole lot of flavor to any gathering!
Ingredients
Scale
- 6 eggs
- 2 Tablespoons Mayo
- 3 Tablespoons Heavy Cream
- 2 Teaspoons Dijon Mustard
- 1/4 Teaspoons White Pepper
- 1/4 Teaspoons Salt
- 1 Recipe for Tangy Kentucky Bourbon BBQ Sauce (will only need a couple tablespoons of it)
Instructions
Hard Boil Eggs
- Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
- Once the water comes to a boil, start a timer for 10 minutes.
- Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
- Leave to cool for 10 minutes until the eggs are completely cool.
- Gently crack the shell and peel it completely off.
- Store in an airtight container if prepping beforehand. If not, continue on below.
Filling
- Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
- Add in mayo, cream, dijon, and all of the spices with the yolks into the bowl. Mix together until smooth with a hand mixer.
To Assemble
- Using a spoon or a piping bag, fill each egg white with the yolk filling. Making sure to add a large amount to each and using all of the filling. Chill in the fridge for an hour before serving.
- To finish before serving, drizzle a small amount of the bourbon BBQ sauce on top of the egg.
- Place on a platter and enjoy!
Notes
- Deviled eggs can be made up to a day ahead of time. Store in the fridge tightly covered. Top with the BBQ sauce before serving.
- Hardboiled eggs can be made up to 2-3 days ahead of time - store peeled in an airtight container in the fridge until needed.
- Prep Time: 20 minutes
- 60 minutes:
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 60
- Sugar: 1.1 g
- Sodium: 116.5 mg
- Fat: 3.2 g
- Carbohydrates: 1.4 g
- Fiber: 0.1 g
- Protein: 6.1 g
- Cholesterol: 96.5 mg
