Deviled Eggs with Homemade BBQ Mayonnaise

Deviled Eggs with Homemade BBQ Mayonnaise
by Tracy Hersh

Homemade BBQ Mayonnaise

1 egg, room temperature
1 teaspoon salt
1 teaspoon mustard powder
1 1/4 cups light tasting olive oil, divided
1/4 cup Jay D's Louisiana Barbecue Sauce

Deviled Eggs

1 dozen eggs, hard boiled
1/2 cup Homemade BBQ Mayonnaise
1 Tablespoon yellow mustard
1 bunch scallions, minced
2 Tablespoons dill relish

Garnish

Cracked pepper
Chives or scallion tops, sliced
Jay D's Louisiana Barbecue Sauce

Mayonnaise

In a large Mason Jar, add egg, salt, mustard powder and 1/4 cup of the olive oil. Using and immersion blender, blend on high until thick and combined. Keep the immersion blender running and slowly poor the remainder of the oil into the jar while constantly blending and moving the stick up and down until all is thick and creamy. Add in the BBQ sauce and blend until combined.

Deviled Eggs

Slice the eggs in half lengthwise. Remove the yolks and place them into a medium size bowl. Add the 1/2 cup of Homemade Mayonnaise , mustard, scallions and dill relish. Using a handheld mixer, mix until all ingredients are smooth and combined. Place yolk mixture into a piping bag fitted with a star tip. Pipe the mixture into the egg whites equally. You can also spoon in the mixture. Top the eggs with cracked pepper, chopped chives and drizzle with some Jay D's Louisiana Barbecue Sauce.