Barbecue Deviled Eggs

Deviling an egg is the process of taking an egg, boiling it, slicing it in half, scooping out the cooked yolk, and replacing the empty part of the egg whites with something else (usually the yolk mixed with something like mustard, or bacon bits, or something.)

About three months back, I wrote about a simple barbecue sauce recipe that only mixed ketchup with pure molasses.

It tasted like ketchup mixed with molasses. Not so much like barbecue sauce. Adding Worchestershire sauce for a little more complexity was not a good idea.

The way to get it tasting like barbecue was actually a whole lot simpler.

Black pepper and white pepper both come from the tiny, round, berry-like fruit of the Piper nigrum, not to be confused with capsicum peppers or chili peppers. White pepper is made when the black pepper berries are soaked to remove the skin, so black pepper is technically both black and white pepper. White pepper consequently has more of a lift in its flavor.

I can imagine that ground black and white pepper added to the ketchup-molasses mix would make it taste like barbecue sauce. Personally, I like the texture and homestyle look that the coarse grains of black peppermill give.

The above egg has been deviled, having the yellow egg yolks mixed with the ketchup, pure molasses, and finished off with a dash of black peppermill.

Barbecue deviled eggs!

I'd have these more often, but it has no escaped my notice that there's been a recent spike in the price of eggs.

A dozen regular used to be 63, and right now they're over 70. The ones pictured above, of course, I sort of have to go, "Seriously?" I love the earth and am gullible enough to believe that those would be more nutritious, but still, at the time that photo was taken, each of those organic eggs would be double the price of a regular one of the same non-brand brand.