Loaded Backyard BBQ Deviled Egg Bites
Creamy deviled eggs get a backyard BBQ upgrade with smoky BBQ rub, tangy pickle juice, crispy bacon, sharp cheddar, pickled jalapeños, crunchy BBQ potato chips, and a light drizzle of BBQ sauce. Easy to make ahead with an optional smoked-egg method for even more backyard flavor.
Equipment
- Large saucepan with lid
- Large bowl for ice bath
- Mixing bowl
- Fork or potato masher
- Sharp knife
- Cutting board
- Spoon
- Piping bag or zip-top bag, optional
- Serving platter
- Smoker, optional
Ingredients
FOR THE DEVILED EGGS
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons dill pickle juice
- 1 teaspoon BBQ rub plus additional for garnish if desired
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarse black pepper
- Kosher salt only if needed after tasting
FOR THE LOADED BBQ TOPPINGS
- 6 slices bacon cooked until crisp and finely chopped
- 1/2 cup finely shredded sharp cheddar cheese
- 1/4 cup finely chopped pickled jalapeños
- 2 tablespoons finely chopped fresh chives or green onion
- 3/4 cup BBQ-flavored potato chips roughly crushed
- 1/4 cup thick BBQ sauce approximately, for light drizzling
Instructions
HARD-COOK THE EGGS
- Place the eggs in a single layer in a large saucepan.
- Add enough cold water to cover the eggs by approximately 1 inch.
- Cover the pan and bring the water just to a boil.
- Turn off the heat and leave the covered pan on the burner.
- Allow large eggs to stand in the hot water for approximately 15 minutes.
COOL THE EGGS
- Prepare a large bowl of ice water.
- Transfer the cooked eggs immediately to the ice bath.
- Allow them to cool completely before peeling.
PEEL AND HALVE
- Carefully peel the cooled eggs.
- Slice each egg in half lengthwise.
- Gently remove the yolks and transfer them to a mixing bowl.
- Arrange the 24 egg-white halves on a serving platter.
MAKE THE BBQ DEVILED EGG FILLING
- Mash the cooked yolks thoroughly with a fork.
- Add mayonnaise, sour cream, Dijon mustard, pickle juice, BBQ rub, garlic powder, and black pepper.
- Mix until creamy and smooth.
- Taste before adding additional salt because the BBQ rub and toppings may already contain plenty.
FILL THE EGGS
- Spoon the filling into each egg-white half.
- For a cleaner presentation, transfer the filling to a piping bag or zip-top bag with one corner snipped off and pipe it into the whites.
ADD THE LOADED TOPPINGS
- Top each deviled egg with a small amount of finely shredded sharp cheddar.
- Add crispy chopped bacon.
- Add a few pieces of finely chopped pickled jalapeño.
- Sprinkle with fresh chives or green onion.
ADD THE BBQ CRUNCH
- Shortly before serving, top each deviled egg with several rough pieces of crushed BBQ potato chip.
- Do not pulverize the chips into fine crumbs.
- The goal is noticeable crunch.
FINISH WITH BBQ SAUCE
- Add a very small dot or thin drizzle of BBQ sauce over each egg.
- Do not heavily coat the eggs.
- Serve immediately or refrigerate until ready to serve.
OPTIONAL SMOKED-EGG METHOD
- Hard-cook, cool, and peel the eggs as directed.
- Preheat a smoker to 225–250°F.
- Place the whole peeled hard-cooked eggs directly on the smoker grate.
- Smoke for approximately 20–30 minutes, using a mild wood such as apple, cherry, or pecan.
- Remove the eggs from the smoker and allow them to cool.
- Slice the eggs lengthwise and continue with the recipe as written.
- The goal is a subtle smoke flavor rather than heavily smoked or dried-out eggs.
MAKE-AHEAD METHOD
- Hard-cook and peel the eggs up to several days ahead and keep refrigerated.
- For party preparation, the egg whites and yolk filling can be prepared separately and refrigerated in airtight containers.
- Fill and assemble the eggs closer to serving.
- Wait to add the BBQ potato chips until shortly before serving so they remain crunchy.
Notes
Use a BBQ rub you already enjoy. A smoky or savory all-purpose BBQ rub works especially well.
Killer Hogs, Kinder's, Meat Church, or another quality store-bought BBQ rub is perfectly fine.
Commercial BBQ rubs vary significantly in sodium, so taste the yolk filling before adding additional salt.
The pickle juice provides acidity that balances the rich egg yolks, mayonnaise, sour cream, bacon, and cheese. It should not make the finished filling taste strongly of pickles.
Apple cider vinegar can replace pickle juice. Start with approximately 1 teaspoon and adjust to taste.
Use a relatively thick BBQ sauce for finishing so it stays on the egg rather than running across the serving platter.
Pickled jalapeños can be reduced or omitted for a milder version.
For additional heat, finely chop a small amount of jalapeño directly into the yolk filling.
Add the BBQ potato chips shortly before serving to preserve their crunch.
Store finished deviled eggs covered in the refrigerator.
Hard-cooked eggs can be refrigerated for up to 7 days.
Do not leave deviled eggs or other perishable foods unrefrigerated for more than 2 hours.
When outdoor temperatures exceed 90°F, do not leave perishable food unrefrigerated for more than 1 hour.
For an outdoor cookout, keep the serving platter over ice or bring out smaller batches while keeping the remaining eggs refrigerated or properly chilled.
NUTRITION
Estimated Per Deviled Egg Bite:
Calories: 105
Protein: 5 g
Carbohydrates: 3 g
Fat: 8 g
Saturated Fat: 3 g
Sodium: 230 mg
Sugar: 1 g
Fiber: 0 g
Estimated nutrition will vary depending on the mayonnaise, bacon, cheese, BBQ rub, potato chips, BBQ sauce, and portion sizes used.