Deviled eggs aren't just for Easter--these tasty appetizers are perfect anytime…especially at a barbecue. You'll love the tang of the sauce and zip of the spices! Tip: Fresh eggs are harder to peel than week-old eggs. And, peeling them in the icy water helps separate the shell from the white.
6
eggs
1/3
cup mayonnaise
1
tsp Dijon mustard
1/2
teaspoon hot sauce
1/4
teaspoon chili powder
1/8
teaspoon ground cumin
3
tablespoon cooked, minced smoked bacon
1/4
teaspoon kosher salt
1/8
teaspoon black pepper
1/2
tablespoon smoky barbecue sauce
1
scallion, sliced on a bias
Carefully pierce the large end of each egg with a push pin or thumbtack, without cracking the shell. Gently rest the egg in a medium-sized saucepan. Repeat. Cover the eggs with 1-inch of water and heat over high heat until the water comes to a rapid boil. Cover, remove the eggs from the heat, and let the pot sit for 25 minutes. Drain the water and place the eggs in an ice bath for 15 minutes, or refrigerate overnight. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a small bowl. Set the whites aside. Add the mayonnaise, mustard, and hot sauce to the yolks and mash with a fork until smooth. Fold in the chili powder, cumin, bacon, salt, and pepper. Fill each egg white with the yolk filling. Top each yolk with a drop of barbecue sauce. Top each egg with a few scallion slices.
