BBQ Deviled Eggs – The Stay At Home Chef

Deviled eggs are easy to make and easy to eat, making this classic appetizer everyone’s favorite go-to recipe for decades. What could make this recipe better? We have the answer, and it’s a combination of smoky, sweet barbecue sauce and tangy, stone-ground mustard. With our make-ahead option and quick prep time, your life just got a whole lot easier.

For more delicious deviled eggs, try our classic Deviled Eggs or our Pesto Deviled Eggs.

Taking a regular, plain deviled egg and dressing it up with different flavor combinations keeps this appetizer interesting—and tasty! The possibilities are truly endless. And, if you’re feeling ambitious, you can quickly whip up our homemade barbecue sauce, giving this appetizer even more of a homemade touch.

Ingredient Notes

• Boiled Eggs: You’ll want to make sure your eggs are hard boiled. For more instructions on that, check out our guide on how to boil eggs, If you’re really short on time, you can use store-bought hard boiled eggs, but we recommend boiling them yourself for best flavor and texture.
• Mayonnaise: This gives the filling the ultimate creaminess, so make sure to not skimp on this ingredient!
• Stone Ground Mustard: Stone ground mustard gives great texture elevating this recipe in both flavor and looks.
• Barbecue Sauce: We did a blind taste test and Kraft came out on top! You can also try out homemade sauce!
• Smoked Paprika: Dusted on top, this adds a subtle, smoky flavor and ties all the flavors together.

Boiling Eggs

For everything you need to know about boiling eggs, check out our how to boil eggs guide! With deviled eggs, you’ll want a nice hard-boiled egg, but try to avoid an overcooked egg since that can turn the yolk gray. For creamy yolks without a gray ring, aim for 10 minutes of boiling.

Piping Tips

A pastry piping bag (like the kind you use for frosting) gives a professional look, but a spoon works perfectly fine as well. If you want to pipe, but don’t have a pastry bag and tips for the filling, snip the corner off a plastic bag as a quick DIY solution.

Make Ahead Instructions

If you need to prep your pesto deviled eggs ahead of time, you definitely can! You’ll boil and peel the eggs, then prepare the filling, but don’t assemble them just yet.

Instead, you’ll put the egg white halves on a tray or in an airtight container and cover them with damp paper towels before putting the lid on the container to keep them from drying out.

Transfer the filling in a separate container or to a piping bag (just don’t cut the tip yet!) and refrigerate everything until you’re ready to use. Wait to fill the egg whites until no more than an hour or two before serving.