Blending finely chopped mushrooms into the ground meat boosts the savory flavors and juiciness of these little balls of grilled goodness.
Devilishly good eggs with the help of one simple ingredient…
Texas is a bit of an enigma. Yeah, technically it was a part of the Confederacy, but it’s not really the South. It’s more like a Republic, a beacon of indepenent state pride holding it’s own as the largest contiguous state. However, when it’s convenient, Texans are happy to welcome some Southern traditions into the fold – like deviled eggs.
[side note – this Longhorn is quite happy to let the South keep the SEC all to itself…]
Making classic deviled eggs isn’t difficult, but making them best-damn-deviled-eggs-ever is even easier, because all you have to do is add one magical ingredient into the mix… barbecue rub! I mean, rubs are already packed so full of flavor and spice combinations, a little sprinkle is all you need to give those eggs a mega-boost.
I like to use Meat Church’s Deez Nuts rub (insert giggling here), because it has a sweetness to it that works beautifully, but the pecan flavor also lends itself to my add-this-on-to-really-blow-your-eggy-mind topper – praline bacon. A couple chips of this incredible bacon sitting atop a prettily-piped yolk just made this your new favorite brunch dish. Yup, the mic done just got dropped, y’all.
Bacon Praline deviled eggs with BBQ rub
- 12 hard boiled eggs
- 2 tbsp mayonaisse
- 2 tbsp relish
- 1 tbsp mustard
- 1-2 tbsp BBQ rub
- Cut the eggs in half lengthwise and remove the yolks into a separate bowl.
- Mash the yolks with a fork, and if you want to pipe them at the end make sure you break them up quite finely.
- Stir in mayo, relish, mustard and BBQ rub.
- Spoon or pipe mix into empty halves and top with a chip of praline bacon.
- Pro tip: you can keep the eggs from sliding around on the plate by putting a little dab of filling underneath each one.
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