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…]

Devilled eggs made with meat church bbq rub

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 Hardcore Carnivore Red, because it has a pop of natural color that works beautifully, but the bold pepper 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.

easy recipe for devilled eggs and bacon

Print Recipe

Bacon Praline deviled eggs with BBQ rub

You can use any rub for this, but Hardcore Carnivore Red or Amplify are my faves. Salt & pepper may also be unnecessary if the rub you're using has enough of those flavorings. Click here for the praline bacon recipe.

Ingredients

12 hard boiled eggs
2 tbsp mayonaisse
2 tbsp relish
1 tbsp mustard
1-2 tbsp BBQ rub

Instructions

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.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.

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