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Deviled Eggs with BBQ Sauce and Bacon

BBQ Bacon Deviled Eggs

Course Appetizer
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6
Author Lea Ann Brown


  • 10 Large Eggs Hard boiled
  • 1 Tablespoon Sour Cream
  • 2 Tablespoon Spicy Mustard
  • 2 Tablespoons Mayonnaise
  • 1/2 teaspoon Sugar
  • 4 slices Thick Cut Bacon
  • 1 Tablespoon Smoked Brown Sugar or regular brown sugar
  • 2 Tablespoons Stubbs Original BBQ Sauce
  • Stubbs BBQ Rub for garnish


  1. Lay the bacon on a sheet pan lined with parchment paper.  Sprinkle the smoked brown sugar on the bacon.  Cook at 350 degrees for 10 minutes.

  2. Remove bacon from oven, drain fat and with a pastry brush, brush the bacon with the Stubbs Original BBQ Sauce. Return to oven and cook for another 10 minutes or until starting to crisp.  You don't want the bacon too crispy or it will be hard to dice and slice.

  3. When bacon is done, remove from pan and let rest on paper towels.

  4. Meanwhile, hard boil the eggs. Shell and slice eggs in half. Separating the yolks from the whites. Place whites on a plate and yolks in a bowl.

  5. With a fork, blend the mustard, sour cream, sugar, mayo and salt and pepper with the eggs yolks. Taste and adjust for flavor.

  6. With a very sharp knife, slice the bacon as thin as you can. These strips will be used for the football lace decorations. Fine dice about 3 tablespoons of the bacon and add to the egg yolk mixture. 

  7. Fill the egg white shells with the egg yolk mixture. Decorate the tops of the eggs with the strips of bacon making a lace pattern. Sprinkle with Stubbs BBQ seasoning.