Heart Healthy from WakeMed Heart Center

Pig Whistle Deviled Eggs

February 1, 2018 |

Recipe courtesy of Chef Ben Adams.
as seen on episode “BBQ Heritage Hogs“, Season 7

Flavor, NC | Pig Whistle Deviled Eggs


20 eggs

For the Pig Whistle Brine

  • 1 cup Pig Whistle Barbecue Sauce (or your favorite brand)
  • 1 ½ cups apple cider vinegar
  • ½ cup water
  • ¼ cup kosher salt
  • 3 Tbsp. molasses
  • 2 Tbsp. minced garlic

For the Filling

  • 20 egg yolks
  • 2 Tbsp. bacon fat
  • 2 Tbsp. creole mustard
  • ¼ cup mayonnaise
  • 1 Tbsp. Texas Pete
  • 1 tsp. brine
  • Salt and Pepper to taste


Place eggs in a saucepan and fill with cold water, covering the eggs by an inch. Bring the water to a boil with the pan uncovered, then turn off heat and cover, letting the eggs rest for 10 minutes. Place the saucepan under cold running water until eggs have cooled and peel immediately. Combine all the ingredients for the brine in a separate pot and bring to a boil. Immediately place eggs in the brine and let steep for 4 hours with the heat turned off. Slice eggs in half and remove yolks. Combine the yolks and all other ingredients for the filling into a food processor or blender and mix until smooth. Spoon the filling into the halved pickled whites and dust with paprika.

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Category: Recipes

Comments (5)

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  1. Catherine says:

    I just watched Flavor NC and especially enjoyed this segment.
    I will definitely make these eggs for my NY relatives.
    (I am a NC girl.)

    • Flavor, NC says:

      We are so happy you enjoyed the episode! If you get a chance stop by Picnic and enjoy their fare or better yet, next time your NY relatives come to town take them there for lunch or dinner. That was a unique and delicious twist on our southern favorite – the deviled egg. Enjoy!

  2. paul williams says:

    I just had time to watch this episode off the DVR and plan on taking a trip to the restaurant to try all the food but going to make these this weekend

  3. Kelly V Miller says:

    These eggs are delicious. I first had them at Picnic. At home I put peeled eggs in smoker and cold smoke for 30 minutes before brineing. Makes them even better, if you can imagine that happening.

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