The Classic BBQ Deviled Eggs
- jerrysfaves
- Nov 7
- 2 min read
Classic Deviled Eggs
These aren’t your grandma’s deviled eggs — they’re The Classic way. Creamy, smoky, and packing backyard swagger thanks to our signature rub. Quick to whip up, easy to devour, and guaranteed to disappear before the main course hits the grill. We've adapted this recipe to ensure it doesn't include any seed oils or any of the other extra sh*t.
🥚 What You'll Need:
6 large eggs
3 tbsp Greek yogurt
2 tsp yellow mustard
1 Tbsp The Classic (plus a little extra for topping)
Green onions, finely chopped (optional garnish)
🔥 Directions
Boil ‘Em Up Pop your eggs in a pot, cover with cold water, and bring to a boil. Once it’s rolling, pull it off the heat, cover, and let them sit for about 10–12 minutes.
Cool ‘Em Down Drain, then chill under cold water or in an ice bath. Peel once they’re cool enough to handle.
Mash the Magic Slice those beauties in half lengthwise. Scoop out the yolks into a bowl and mash ‘em smooth. Stir in yogurt, and The Classic until creamy and dreamy.
Stuff ‘Em Up Spoon or pipe that filling back into the whites — don’t be shy, heap it high.
Finish Strong Dust with a little more of The Classic and top with green onion for that show-off finish.
💪 Pro Tip
Serve chilled with a cold one — these deviled eggs are the kind of snack that disappear faster than you can say “who made these?” Also, maybe consider doubling the recipe so they last just a little bit longer!
Full Flavour. No Extra Sh*t.
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