BBQ Pulled Chicken Deviled Eggs
These deviled eggs are the best way to celebrate the end of summer - bring them to your next summer gathering!
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Ingredients
- 1 dozen eggs
- ½ cup Stonyfield Greek Plain Yogurt
- 2 tablespoons dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground pepper
- 1 cup roast chicken pulled
- ½ cup BBQ sauce
- fresh herbs to decorate
Instructions
- Fill a saucepan with cold water and place eggs in the pan. Over high heat, cook eggs until they start boiling. Once they boil, turn off heat and cover. Set timer for 12 minutes.
- While the eggs cook, mix the chicken with the barbecue sauce and set aside.
- Run cooked eggs under cold water and peel. Cut in half and remove yolks.
- Place yolks in food processor with yogurt, mustard and spices.
- Fill a piping bag with mix - place whites on egg dish and pipe filling in.
- Top with BBQ chicken and sprinkle with herbs.
Servings: 24 deviled eggs