BBQ Pulled Chicken Deviled Eggs with Coleslaw

Time to up your game at your next tailgate with these Pulled Asian BBQ Chicken Deviled Eggs with Creamy Coleslaw!

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The Asian BBQ sauce is extremely easy to make and would go fantastic on ribs or smoked pork, not just for these amazing deviled eggs.

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If you are looking to get the perfect hard boiled egg, add the eggs once the water starts to boil, cover and then turn down the heat to low and cook for 12 minutes.  From there, cool, peel and make away!

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The mustard in the deviled eggs compliments the sweet and tanginess of the coleslaw as well as the BBQ pulled chicken.

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Serve the pulled chicken and coleslaw separate just in case a few folks at your tailgate are looking for a quick sandwich :-).  If you are looking for a tangier coleslaw then check out this version of Vinegar Based Coleslaw.

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BBQ Pulled Chicken Deviled Eggs with Coleslaw
 
Love twisting up classic recipes? Check out this amazingly delicious BBQ Pulled Chicken Deviled Eggs with Coleslaw that will be sure to be a crowd favorite!
Ingredients
For the Chicken:
  • 24 ounce bottle of Hunt’s® Tomato Ketchup
  • 2 tablespoons of apple cider vinegar
  • ¼ cup of La Choy® Soy Sauce
  • 2 tablespoons of Sriracha sauce
  • ¾ cup of loosely packed light brown sugar
  • two 8 ounce boneless, skinless chicken breasts
For the Coleslaw:
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of rice wine vinegar
  • ½ teaspoon of sugar
  • 2 cups of coleslaw mix
  • Kosher salt and fresh cracked pepper to taste
For the Deviled Eggs:
  • 6 hard cooked eggs
  • ¼ cup of mayonnaise
  • 1 tablespoon of Gulden’s® Spicy Brown Mustard
Instructions
  1. Chicken: Add the ketchup, vinegar, soy sauce, Sriracha, and brown sugar to a slow cooker and whisk until combined. Next, add in the chicken breasts and cook on low heat for 6 hours or on high heat for 4 hours.
  2. Once it’s finished cooking, use two forks to pull apart.
  3. Coleslaw: In a medium bowl whisk together the mayonnaise, vinegar, sugar, salt and pepper and add in the coleslaw mix and stir to combine. Keep cool.
  4. Eggs: Remove the shells from the hard cooked eggs and discard. Next, cut them in half long ways and place the yolks into a medium bowl along with the mayonnaise, mustard, salt and pepper and whisk until smooth and combined.
  5. Add the deviled eggs filling into a pastry bag and evenly pipe the mixture into the hard cooked egg halves.
  6. To Serve: Top off the filled deviled eggs with 1 teaspoon of mixed creamy coleslaw and 1 teaspoon of pulled BBQ chicken.

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