Recipes

Pulled Asian BBQ Chicken Deviled Eggs With Creamy Coleslaw

Billy Parisi|Jan. 27, 2016 11:57 am EST

Pulled Asian BBQ Chicken Deviled Eggs With Creamy Coleslaw

5 (1 ratings)

Print

Never have trouble boiling eggs for your deviled eggs recipe again because we have the perfect trick!

Servings

1

Ingredients

• 24 ounce bottle ketchup, such as hunt’s tomato ketchup
• 2 tablespoon apple cider vinegar
• 1/4 cup soy sauce, such as la choy soy sauce
• 2 tablespoon sriracha sauce
• 3/4 cup loosely packed light brown sugar
• 2 (eight ounces each) boneless, skinless chicken breasts
• 2 tablespoon mayonnaise
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon sugar
• salt, to taste
• pepper, to taste
• 2 cup coleslaw mix
• 6 hard-cooked eggs
• 1/4 cup mayonnaise
• 1 tablespoon mustard, such as gulden’s spicy brown mustard
• kosher salt, to taste
• fresh cracked pepper, to taste

Directions

1. Add the ketchup, vinegar, soy sauce, sriracha, and brown sugar to a slow-cooker and whisk until combined. Next, add in the chicken breasts and cook on low heat for 6 hours or on high heat for 4 hours.
2. Once it’s finished cooking, use two forks to pull apart.
3. In a medium bowl whisk together the mayonnaise, vinegar, sugar, salt, and pepper and add in the coleslaw mix and stir to combine. Keep cool.
4. Remove the shells from the hard-cooked eggs and discard. Next, cut them in half long ways and place the yolks into a medium bowl along with the mayonnaise, mustard, salt, and pepper and whisk until smooth and combined.
5. Add the deviled eggs filling into a pastry bag and evenly pipe the mixture into the hard-cooked egg halves.
6. To serve: Top off the filled deviled eggs with 1 teaspoon of mixed creamy coleslaw and 1 teaspoon of pulled barbecue chicken.