Stuffed BBQ eggs with bacon & herbs
Creamy, savoury and with a subtle smoky note
This is the ultimate BBQ twist on classic stuffed eggs. A quick smoke gives them that extra bit of flavour, perfect for an Easter brunch or as a snack with drinks.
What do you need?
- 6 eggs
- 3 slices of bacon
- 2 tbsp mayonnaise
- 1 tsp mustard
- 1 tsp lemon juice
- Pepper and salt
- Chives (finely chopped)
- Paprika powder
Give the egg that little bit extra with a pinch of our own BBQ Rub Chicken.
Equipment
How to make it
1. Boil the eggs
Hard-boil the eggs (approx. 8–9 minutes), run them under cold water and peel them.
2. Bacon grillen
Grill de bacon krokant op directe hitte en verkruimel.
3. Prepare the barbecue
Heat your barbecue to around 120–140°C using indirect heat and add a small amount of smoking wood.
4. Smoke the eggs (briefly!)
Cut the eggs in half and place them on the barbecue for 10–15 minutes to give them a light smoky flavour.
Tip from our Grill Fanatics team: When smoking eggs, less is more. Too much smoke makes them bitter, so keep it subtle. Use a single chunk or a small handful of wood chips.
5. Make the filling
Remove the egg yolks and mix with mayonnaise, mustard, lemon juice, salt and pepper.
Add the bacon (keep a little aside for the topping).
6. Filling & finishing
Fill the egg whites with the mixture.
Garnish with chives, paprika and extra bacon.
Perfect as a snack for an Easter get-together or as a luxurious side dish to accompany a BBQ brunch.
