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!
Servings: 4
Prep Time: 30 minutesminutes
Cook Time: 6 hourshours15 minutesminutes
Total Time: 6 hourshours45 minutesminutes
Ingredients
For the Chicken:
24ouncebottle of Hunt’s® Tomato Ketchup
2tablespoonsof apple cider vinegar
¼cupof La Choy® Soy Sauce
2tablespoonsof Sriracha sauce
¾cupof loosely packed light brown sugar
two 8 ounce boneless, skinless chicken breasts
For the Coleslaw:
2tablespoonsof mayonnaise
1tablespoonof rice wine vinegar
½teaspoonof sugar
2cupsof coleslaw mix
Kosher salt and fresh cracked pepper to taste
For the Deviled Eggs:
6hard cooked eggs
¼cupof mayonnaise
1tablespoonof Gulden’s® Spicy Brown Mustard
Instructions
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.
Once it’s finished cooking, use two forks to pull apart.
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.
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.
Add the deviled eggs filling into a pastry bag and evenly pipe the mixture into the hard cooked egg halves.
To Serve: Top off the filled deviled eggs with 1 teaspoon of mixed creamy coleslaw and 1 teaspoon of pulled BBQ chicken.