Okay now, can you have a backyard BBQ without a big plate of deviled eggs?
Deviled eggs are a staple of every picnic, BBQ and holiday spread. Now, I know not everyone enjoys deviled eggs, so these are just a twist, a nod if you will, to the original that my Mom would make. The biggest difference is I don't add mayo... or pickle relish, etc.
Actually, when the big #HotSummerEats box of sauces arrived on my doorstep and I saw this bottle of VooDoo Chef Southern Gold, I started reading the list of ingredients.
It sounded an awful lot like the makings of an amazing deviled egg.
I should mention that this is the last day of the #HotSummerEats fun. Don't forget to enter the giveaway below and check out all the recipes from the past week. I am sure you will find something delicious and inspiring. Special thanks to Camilla from Culinary Adventures with Cam who organized this past week's recipes. She did an amazing job of setting this all up. I truly hope you enjoyed all the fun.
If I can be totally honest, I am not a fan of deviled eggs... but I do adore creamy hummus. So an idea started to come together in my head. What if I combined my fresh hatched chicken eggs with garbanzo beans and this VooDoo Chef Southern Gold BBQ Sauce?
It was pure genius, I tell you!
VooDoo Chef offers a whole lot more than just BBQ sauces, too. From finishing salts to rubs and even coffee, there are many different flavors in their line I would like to try for myself. But this Southern Gold is just delicious! It is a mustard-based BBQ sauce that packs a whole lot of flavor.
I started by pulsing up my garbanzo beans with a little olive oil and VooDoo Chef Southern Gold. Then I boiled my eggs, peeled and halved them so I could remove the cooked yolks.
Yes, that went right into the food processor too, along with a little lemon juice, salt and pepper and just a tad more olive oil.
Over all these VooDoo Deviled eggs are creamy, hearty and delicious! Sprinkle with just a little smoked paprika and you are ready to party!
VooDoo Deviled Eggs
You Will Need:
- 1 - 15 oz. can of garbanzo beans, drained rinsed and hulls discarded
- 2 Tbsp + olive oil
- 3 Tbsp + VooDoo Chef Southern Gold to taste
- 6 large eggs
- salt and pepper to taste
- smoked paprika for dusting
- chopped parsley to garnish
Start by boiling 6 large eggs. I like to place mine in cool water and turn onto boil. Set a timer for 13 minutes from when the water is turned on. I peel my hard boiled eggs immediately, while warm, under tap water so the shells don't stick. Slice boiled eggs in half and set aside.
In a food processor, puree up the garbanzo beans with olive oil and 3 tablespoons VooDoo Chef Southern Gold. Add the egg yolks and season to taste. Add more BBQ sauce or olive oil tto suit your tastes, and to achieve the desired creamy texture.
Pipe egg mixture back into the cooked egg whites. Dust with smoked paprika and garnish with chopped parsley.
Chill before serving. Enjoy!
Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.
a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.