BBQ Chicken Deviled Eggs with Pickled Red Onion
Add Preferred SourceThese BBQ Chicken Deviled Eggs are what you make when you want people to stop mid-conversation and ask, “Wait… what’s in these?” Smoky, creamy, and packed with bold flavor, they take classic deviled eggs and turn them into something seriously memorable. Every bite hits that perfect balance of rich, tangy, and savory, making them impossible to ignore on any appetizer table.
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They’re perfect for potlucks, holidays, cookouts, and anytime you want an appetizer that feels familiar but still a little special. Plus, you can prep most of the components ahead of time, which makes entertaining so much easier.
My family LOVES deviled eggs. Like, they have an unnatural fondness for them. I can’t just make 1 dozen, oh no. And, when I make these eggs topped with BBQ and pickled onions? Well, if I make anything less than 3 dozen, I might as well not have bothered. Yes, they’re that freaking good!
Ingredients
Hard-Cooked Eggs
- Large eggs – You can use extra-large eggs, too.
- Mayonnaise – Full-fat mayo works best. Light mayo can make the filling watery.
- Sour cream – Full-fat sour cream adds creaminess. Greek yogurt works as a lighter substitute.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Kosher salt
- Chipotle powder – Adds smoky heat. Skip it if you’re sensitive to spice.
BBQ Chicken
- Shredded cooked chicken – I use rotisserie chicken for convenience and flavor. Leftover grilled or baked chicken works too.
- Barbecue sauce – Use your favorite barbecue sauce. Smoky or sweet both work.
Mild Pickled Red Onion
- Red onion – Slice as thin as possible. Thick slices won’t pickle evenly or fit well on the eggs if you cut them too thickly. Use a mandolin to get super-thin slices.
- Apple cider vinegar – White vinegar or red wine vinegar works too.
- Sugar – You can adjust the sweetness to your liking by adding a touch more sugar.
- Kosher salt
- Hot water – Hot water helps dissolve the sugar and salt faster.
How To Make BBQ Chicken Deviled Eggs
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the eggs in a saucepan and cover them with cold water by at least one inch. Bring to a rolling boil over medium-high heat, then reduce the heat to low and simmer uncovered for 7 minutes. Turn the heat off, put a lid on the eggs, and let them sit in the hot water for 10 minutes.
Transfer the cooked eggs immediately to an ice bath using a slotted spider strainer, which makes lifting hot eggs out safely much easier. Let them cool completely before peeling. Peel the eggs, slice them in half lengthwise with a sharp ceramic knife to prevent tearing, and gently pop the yolks into a medium mixing bowl. Set the whites aside on a serving tray.
Make the pickled onions by combining the vinegar, sugar, salt, and hot water in a heatproof measuring cup. Stir until fully dissolved. Add the sliced onion and press it down with a silicone jar tamper or spoon so it stays submerged. Let sit for 15 minutes, then drain very well using a fine-mesh strainer.
In a small bowl, mix the shredded chicken and barbecue sauce using a mini silicone spatula until evenly coated. Set aside. Mash the egg yolks until completely smooth using a handheld food mill or potato ricer, which gives you the creamiest filling with no lumps. Add the mayonnaise, sour cream, Dijon, salt, and chipotle powder. Mix until smooth and cohesive using a flex-edge mixing spatula, scraping the sides often.
Fold in about half of the BBQ chicken mixture, keeping the filling thick and spoonable, not loose. Transfer the filling to a piping bag fitted with a large star tip, or use a large zip-top bag with the corner snipped for easy filling. Pipe or spoon the filling neatly into each egg white half. Top each egg with a few strands of pickled onion and a light sprinkle of fried onions just before serving.
Chef Jenn’s Tips
- For ultra-smooth filling, push the yolks through a fine sieve before mixing.
- Let the pickled onions drain well so they don’t water down the eggs.
- Use a thicker barbecue sauce for the best flavor and texture.
- Fill the eggs just before serving for the freshest look.
Serving Suggestions
Serve these deviled eggs alongside grilled chicken, pulled pork sliders, or creamy potato salad, and finish with a chilled fruit dessert or classic banana pudding for a crowd-pleasing spread.
Storage
Store assembled deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. For the best texture, add the garnishes just before serving.
BBQ Chicken Deviled Eggs with Pickled Red Onion
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon chipotle powder
- ½ cup shredded chicken
- 2 tablespoons barbecue sauce
- ¼ small red onion sliced
- 3 tablespoons apple cider vinegar
- 1½ teaspoons sugar
- ¼ teaspoon kosher salt
- ⅓ cup hot water
Instructions
- Place the eggs in a saucepan, cover with cold water, bring to a boil, then reduce the heat to low and simmer for 10 to 12 minutes.
- Drain the eggs and transfer them to cold water. Let them cool completely, then peel, halve lengthwise, and remove the yolks to a bowl.
- In a small bowl, stir the vinegar, sugar, salt, and hot water until dissolved. Add the sliced onion, press to submerge, and let sit for 15 minutes. Drain very well.
- Mash the egg yolks until smooth, then mix in the mayonnaise, sour cream, Dijon mustard, salt, and chipotle powder until creamy and well combined.
- Fold in about half of the BBQ chicken mixture, keeping the filling smooth and spoonable.
- Pipe or spoon the filling into the egg white halves.
- Top with pickled red onion and a light sprinkle of fried onions just before serving.
Notes
Chef Jenn’s Tips
- For ultra-smooth filling, push the yolks through a fine sieve before mixing.
- Let the pickled onions drain well so they don’t water down the eggs and make them the day before for the best flavor.
- Use a thicker barbecue sauce for the best flavor and texture.
- Fill the eggs just before serving for the freshest look.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
