Deviled Eggs bring a little Texas BBQ flavor to a familiar favorite, making them a crowd-pleasing appetizer for just about any occasion. This batch was created by me, and inspired by my friends at BeefLovingTexans.com

They’re right at home on your Thanksgiving appetizer table, alongside your favorite game day snacks, at Easter celebrations, or at a backyard summer cookout. And because they’re surprisingly easy to make, you don’t have to save them for a special occasion! And, the best part? You don’t even have to smoke a brisket yourself. Leftover brisket works beautifully, but store-bought cooked brisket or a few slices from your favorite BBQ joint make this recipe easy to pull together anytime the craving strikes.

Why You’ll Love These Brisket Deviled Eggs

• A crowd favorite with a Texas twist. Deviled eggs are a familiar party staple, but smoky brisket and a little jalapeño bring a delicious BBQ-inspired upgrade.
• Perfect for practically any gathering. Serve them for Thanksgiving, Christmas, Easter, game day, potlucks, summer cookouts, or casual backyard get-togethers.
• Easy to make. The filling comes together with simple ingredients, and a cookie scoop makes filling the egg whites quick and tidy.
• A delicious way to use leftover brisket. Have a little brisket left from a weekend cookout? This is a tasty way to give it a second life.
• Protein-packed party food. Each serving of two deviled egg halves provides 10 grams of protein, making these little bites more substantial than your average appetizer.

Prep & Storage Tips for Brisket Deviled Eggs

For easier egg peeling: Once the eggs are cooked, transfer them immediately to an ice bath to stop the cooking process. Then allow them cool completely. This helps prevent overcooking, which can cause that unappealing green-gray ring around the yolk, and cooling makes the eggs more comfortable to handle. If egg is being stubborn to peel, crack shell and stick under water while peeling . . or try using older eggs (which often peel more nicely than super fresh eggs).

Choose the Mayo You Love: Mayonnaise gives deviled egg filling its classic creamy texture. Regular mayonnaise delivers a rich, traditional flavor, while avocado-oil mayonnaise is another option if that’s what you keep in your fridge. We all have our favorite brand, and some of us prefer “light.” Also, using plain Greek yogurt is another option.

Use a Cookie Scoop for Neat Filling: Want your deviled eggs to look party-ready without a lot of fuss? A small cookie scoop is a handy way to portion the filling evenly into the egg whites without the clean-up and skills needed to use a pastry piping bag.

Don’t Be Shy With the Toppings: Top as your heart desires. My favorite deviled egg toppings are pickled red onions, diced avocado, fresh jalapeño slices, chopped cilantro or chives, and smoked paprika. A little drizzle of BBQ sauce could be a nice touch as well!

Storage Tip: Keep the finished eggs refrigerated at 40°F or below until serving. Don’t leave them at room temperature for more than two hours, or one hour when temperatures are above 90°F. For outdoor cookouts, serve them over ice or bring out smaller platters and replenish as needed.

Leftovers: Put leftover deviled eggs in a covered storage container or covered egg platter and keep refrigerated at 40°F or below for up to 5 days.

Brisket Deviled Eggs Nutrition

These aren’t just a pretty addition to your appetizer spread. They also provide a little protein in every bite. That’s why I like to add them to a lunch or post workout snack. Nutrition per serving (2 deviled egg halves):

• Calories: 142
• Total fat: 10.5 grams
• Carbohydrates: 2 grams
• Protein: 10 grams

Print

Brisket Deviled Eggs

Course: Appetizer, snacks

Cuisine: American

Keyword: appetizer, brisket, easter, egg, fingerfood, game day, thanksgiving

Servings: 6 people (2 each)

Ingredients

• 1/2 cup cooked Leftover Smoked Beef Brisket, chopped, divided
• 6 eggs
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon water
• 1/8 teaspoon garlic salt
• 1 jalapeno pepper seeded and chopped
• 1/2 teaspoon smoked paprika
• ¼ cup picked red onion slices
• optional: diced avocado, microgreens, etc.

Instructions

1. Add 6 eggs to pot and bring to a boil, uncovered. Let boil for 1 minute;
2. then turn off heat, add lid to pot, and let stand for 12 minutes.
3. After 12 minutes, use a slotted spoon to immediately put the eggs into a
4. bowl filled with water and ice. Let sit for 15 minutes.
5. Peel eggs and slice in half crosswise.
6. Add yolks to bowl along with mayo, mustard, water, garlic salt. Use fork or spatula to combine until mostly lump free. Doesn’t have to be perfect.
7. Next, stir in brisket (all but 2 tablespoons) and diced jalapeno.
8. Spoon yolk mixture back into egg white halves.
9. Top each deviled egg with a little bit of the reserved brisket, a bit of
10. picked red onion, and sprinkled with paprika.
11. Set in fridge to keep cool until serving. Do not keep out longer than 2 hours, unless chilled on ice. Store leftovers in air-tight container, in
12. fridge, for up to 5 days.

Recipe Notes

Nutrition Facts (per 2 halves)

• Calories: 142
• Total fat: 10.5 grams
• Carbohydrates: 2 grams
• Protein: 10 grams