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This dish was a huge hit when I brought it to a neighborhood party a while ago. Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one….and you can make it ahead of time.

I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before your guests arrive. Be sure to make a lot of them…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

This recipe is gluten-free, as long as you use GF soy sauce.

For the chicken and BBQ sauce:

3 cups ketchup
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts

For the cole slaw:

2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
2 cups finely shredded cabbage

For the deviled eggs:

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Pre-heat the oven to 250 degrees.

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a oven-proof pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow in the oven for about 2 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set it aside, but keep it warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place them in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce that you cooked the chicken with on the meat. Then place a teaspoon of the cole slaw on top of the chicken.

Serve immediately!

This was a huge hit whenever I brought it to a party…but it’s just as tasty when you’re quarantined at home or limiting the size of gatherings with friends! And this being Memorial Day weekend, it’s the perfect appetizer.

It’s easy to set up the parts, then put it together quickly as needed. I even put a to-go package together. If you know what a pulled pork sandwich North Carolina-style is all about (pulled pork on a bun with cole slaw right on top of the meat), then imagine taking away the bun and replacing with a deviled egg! It’s messy, it’s delicious, and everyone loves them.

A to-go package, ready to assemble at home.

I’ve tried this two ways now: with pulled pork and with chicken…and the big thumbs up goes to the pork. Of course, I will smoke a pork shoulder for 10 hours, pull the meat, and mix it with the barbecue sauce…all for this dish. If you don’t have a smoker, you can simply buy already prepared pulled pork and use it here.

Be sure to make a lot of these…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

For the BBQ sauce:

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons cumin

Combine all the ingredients in a saucepan and simmer over medium heat for about 25 minutes, until the sauce has thickened. Let it cool to room temperature and then store it in the fridge. It will be good for several weeks.

For the cole slaw:

2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar (I use organic cane sugar)
2 cups finely shredded cabbage

Combine all the cole slaw ingredients in a bowl or measuring cup, mixing well, and place it in the fridge. Making the cole slaw a day ahead of time is even better.

I measure 2 cups of cabbage in a measuring cup, then add the other ingredients.

For the deviled eggs:

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Here’s my tip for perfectly hard-boiled eggs every time: place the eggs in a pot, cover them with cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Perfect hard-boiled eggs every time! Once cooked, keep the eggs in the fridge.

Here’s another tip: the easiest peeling eggs are older eggs! No…that doesn’t mean you let your eggs sit out on the front porch for a week. What that means is: but them from your supermarket rather than the farm stand down the road. Super-fresh eggs still have a membrane attached to the shell that makes them difficult to peel. The membrane detaches in slightly older eggs, making them easier to peel.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix it well and keep it in the fridge.

As for the pork…I buy a large pork butt or pork shoulder. I remove any of the skin, but leave the fat. I prefer a pork shoulder with a bone…I think it adds more flavor. A day before I put the pork shoulder in the smoker, I rub it down with my pork rub and let it sit in the fridge overnight.

I set my smoker to 250 degrees (I have an electric smoker) and use hickory chips to smoke the shoulder. Letting the temperature drop to about 225 overnight, I smoke the shoulder for a total of about 14 hours, until the bones pulls out of the meat cleanly.

Out of the smoker, and ready to eat!

The bone comes right out!

I prefer to chop (versus shred) the pork meat, including bits of fat and crunchy exterior with the meat.

I mix in some BBQ into the meat–not too much–for extra flavor.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves.

Place a lump of pulled pork on top (I like it warm, to counter the cold of the mayo and cole slaw.)

Top with a little BBQ sauce.

Then place a teaspoon of the cole slaw on top of that.

They are one of the more delicious single-bites you’ll ever have!

I usually post on Sundays, but we’re heading out on our annual 94HJY rafting trip with a busload of listeners tomorrow. (We’re a classic rock station out of Providence, RI. Find us at: http://www.94hjy.com.)

We raft on the mighty Kennebec River in The Forks, Maine, with Crab Apple Whitewater.

The folks at Crab Apple are truly my friends, as I’ve rafted with them since 1990 on over 50 trips in Maine, Massachusetts and Vermont! We started a radio station rafting trip about 12 years ago, and our listeners look forward to it every year.

If you want a fun rafting experience, the folks at Crab Apple do it better than anyone else….whether you sign up with Jen and Frank in Massachusetts, or with Carrie and Rob in Maine.

There’s still about a month of the season left! So sign up for your trip right now: http://www.crabapplewhitewater.com!

This was a huge hit when I brought them to a recent neighborhood party. Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one. This is a great appetizer you can make ahead of time. I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before your guests arrive. Be sure to make a lot of them…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

This recipe is gluten-free, as long as you use GF soy sauce.

For the chicken and BBQ sauce:

3 cups ketchup (I use Heinz organic)
1 tablespoon apple cider vinegar
2 tablespoons soy sauce (I use La Choy: it’s gluten-free)
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts

For the cole slaw:

2 tablespoons mayonnaise (always Hellman’s)
1 tablespoon rice wine vinegar
1/2 teaspoon sugar (I use organic cane sugar)
2 cups finely shredded cabbage

For the deviled eggs:

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Pre-heat the oven to 250 degrees.

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a oven-proof pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow in the oven for about 3–4 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set it aside, but keep it warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place them in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce that you cooked the chicken with on the meat. Then place a teaspoon of the cole slaw on top of the chicken.

Serve immediately!

This is a huge hit wherever I bring it. I brought it to a dinner party last night to celebrate the 4th of July.

It’s easy to set up the parts at home, then put it together quickly at a party. If you know what a pulled pork sandwich North Carolina-style is all about (pulled pork on a bun with cole slaw right on top of the meat), then imagine taking away the bun and replacing with a deviled egg! It’s messy, it’s delicious, and everyone loves them.

I’ve tried this two ways now: with pulled pork and with chicken…and the big thumbs up goes to the pork. Of course, I will smoke a pork shoulder for 10 hours, pull the meat, and mix it with the barbecue sauce…all for this dish. If you don’t have a smoker, you can simply wrap a smaller piece of pork shoulder in aluminum foil (it’s good if it’s fatty), and bake it in the oven at 250 degrees for a few hours until the meat is juicy and falls apart.

Be sure to make a lot of these…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

For the BBQ sauce:

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons cumin

Combine all the ingredients in a saucepan and simmer over medium heat for about 25 minutes, until the sauce has thickened. Let it cool to room temperature and then store it in the fridge. It will be good for several weeks.

For the cole slaw:

2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar (I use organic cane sugar)
2 cups finely shredded cabbage

Combine all the cole slaw ingredients in a bowl, mixing well, and place it in the fridge. Making the cole slaw a day ahead of time is even better.

Always great to have a pretty helper!

For the deviled eggs:

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Here’s my tip for perfectly hard-boiled eggs every time: place the eggs in a pot, cover them with cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Perfect hard-boiled eggs every time! Once cooked, keep the eggs in the fridge.

Here’s another tip: the easiest peeling eggs are older eggs! No…that doesn’t mean you let your eggs sit out on the front porch for a week. What that means is: but them from your supermarket rather than the farm stand down the road. Super-fresh eggs still have a membrane attached to the shell that makes them difficult to peel. The membrane detaches in slightly older eggs, making them easier to peel.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix it well and keep it in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place a lump of pulled pork on top (I like it warm, to counter the cold of the mayo and cole slaw.) Then place a teaspoon of the cole slaw on top of the chicken.

This was a huge hit when I brought them to a recent neighborhood party. Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one. This is a great appetizer you can make ahead of time. I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before your guests arrive. Be sure to make a lot of them…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

This recipe is gluten-free, as long as you use GF soy sauce.

For the chicken and BBQ sauce:

3 cups ketchup (I use Heinz organic)
1 tablespoon apple cider vinegar
2 tablespoons soy sauce (I use La Choy: it’s gluten-free)
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts

For the cole slaw:

2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar (I use organic cane sugar)
2 cups finely shredded cabbage

For the deviled eggs:

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Pre-heat the oven to 250 degrees.

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a oven-proof pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow in the oven for about 3–4 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set it aside, but keep it warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce that you cooked the chicken with on the meat. Then place a teaspoon of the cole slaw on top of the chicken.

This was a hit when  I brought them to a recent neighborhood party. Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one. This is a great app you can make ahead of time: I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before your guests arrive.

For the chicken:

3 cups ketchup (I use Heinz organic)
1 tablespoon apple cider vinegar
2 tablespoons soy sauce (I use La Choy: it’s gluten-free)
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts

For the cole slaw:

2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar (I use organic cane sugar)
2 cups finely shredded cabbage

For the deviled eggs:

6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a Crock Pot or heavy pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow for about 4 hours. If using a pot with a lid, place in a pre-heated 250-degree oven and cook for 6 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set aside, but keep warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce on the meat. Then place a teaspoon of the cole slaw on top of the chicken.