oeufs mimosa cowboy fumés bbq sauce firebarns bourbon bacon
35 minutes + 45 minutes (smoker) • 24 deviled eggs

BBQ Smoked Cowboy Deviled Eggs

Cowboy-style deviled eggs, smoked on the BBQ and filled with a creamy mixture seasoned with our Bourbon Bacon BBQ Sauce and our Zac Bulle Mayo. A rich, smoky, and just decadent enough bite.

Ingredients

Eggs

  • 12 eggs
  • Water for cooking
  • Ice for chilling the eggs

Filling

  • 3 slices cooked bacon, finely chopped
  • 2 green onions, finely chopped
  • 4 tbsp. Zac Bulle Mayo
  • 2 tbsp. Bourbon Bacon BBQ Sauce
  • Salt and pepper to taste

Garnish

  • Crispy bacon, crumbled
  • Fried onions
  • Green onions, sliced
  • Drizzle of Bourbon Bacon BBQ Sauce
  • BBQ spices to taste

Preparation

  1. Bring a pot of water to a boil. Carefully place the eggs in the boiling water and cook for 9 to 10 minutes.
  2. Remove the eggs from the water and immediately plunge them into a bowl of ice water. Let cool completely, then remove the shells.
  3. Cut the eggs in half lengthwise. Place the egg halves, cut side up, on a wire rack.
  4. Preheat the BBQ or smoker to 185°F. Place the eggs on the smoker and smoke for 45 minutes, until they acquire a nice smoky flavor.
  5. Remove the eggs from the smoker. Gently remove the yolks and place them in a bowl. Reserve the smoked whites.
  6. Mash the yolks with a fork. Add the finely chopped bacon, green onions, mayonnaise, and bourbon bacon sauce. Season with salt and pepper and mix until a creamy texture is achieved.
  7. Transfer the filling to a piping bag. Generously fill each smoked egg white half with the mixture.
  8. Decorate with crispy bacon, fried onions, green onions, a drizzle of bourbon bacon sauce, and a pinch of BBQ spices.
  9. Serve warm or cold, ideally with napkins because it's decadent.

Featured Products

Quick buy
Bourbon Bacon BBQ Sauce 350 ml
$6.99 CAD
Quick buy
Zac Bulle's Mayonnaise
$7.99 CAD