These deviled eggs are summer in a bite with BBQ sauce, corn off the cob, and crunchy onions. Normally I’d think of them in the app category but we ate them beside the pool one hot night as a dinner side dish which had me wondering why we haven’t done that sooner! 

BBQ Deviled Eggs
Ingredients: (for 6-8 people, 12 egg halves)
6 eggs
3 tablespoons mayo
1 tablespoon yellow mustard
1 teaspoon relish
1/2 – 1 teaspoon BBQ rub (or mix of chili powder, garlic powder, paprika, onion powder)
1/2 teaspoon liquid smoke (optional)
2 tablespoons bbq sauce
1 tablespoon corn
fried onions

Directions: 
Hard boil eggs for 12 minutes then add to a bowl of ice water for at least 1 hour. 
Peel eggs, slice them in half, and pop the yolks into a food processor (or into a bowl for a hand mixer/immersion blender). 
Add mayo, mustard, relish, rub, liquid smoke, and salt & pepper to the food processor with the yolks and blend well.

Spoon the filling mixture into a zip-top bag inverted into a glass to hold it open. Seal and refrigerate until serving. 

To serve, snip the corner of the bag and pipe into each egg half.
Top with corn, a drizzle of BBQ sauce, and fried onions. 

Enjoy!

Before a meal, with a meal, it doesn’t matter. Anytime you serve them, they’ll be delicious. The idea came from our hard boiled-egg-loving guy when we talked about ways to use the 2nd BBQ sauce we opened by mistake which had an expiration date coming up. This doesn’t use much, but the flavors were fun. 

BBQ sauce in the filling would taste good but might turn it a funny color. They travel well unassembled and take just a few minutes to put together. 

Need some other ideas? Bacon Ranch Deviled eggs are always a hit! Caesar Deviled eggs would go well with a summery meal too.