BBQ Deviled Eggs

By tjberens

Ingredients

• 12 hard boiled eggs; peeled, cut in half, and yolks removed
• 2 oz. cream cheese; softened
• 1/4 cup mayo
• 1 tbsp prepared yellow mustard
• 3 tbsp BBQ sauce
• 3 tbsp minced dill gherkins
• 2 tbsp minced sweet onions
• 2 tbsp minced parsley
• Salt and pepper to taste

Details

Servings 24

Preparation

Step 1

TIP: turn carton of eggs on it's side the night before to center the yolk. Let eggs set for 7 days in refigerator after boiling for easier peeling.

Place eggs in large pot and fill with water to cover the eggs.
Bring water to a rapid boil over medium-high heat and boil for 3 minutes. Remove from heat and let stand for 15 minutes. Cool and place in fridge for 1 week.
Remove and peel. Cut in half and remove yolks to a seperate bowl.
Rinse and pat dry halved eggs to remove any remaining yolks.
Mash egg yolks in a bowl;stir in cream cheese, mustard, 1 tbsp BBQ sauce, gherkins, onions, and parsley until well combined.
Season with salt and pepper to taste.
Divide filling between all egg whites using spoon or piping bag for extra flair!
Drizzle remaining BBQ sauce over each egg.
Garnish with a parsley leaf.