Pulled Asian BBQ Chicken Deviled Eggs with Creamy Coleslaw

Deviled eggs can be simple, but you can also make them more elaborate like with this Asian barbecue deviled eggs recipe
deviled eggs

Billy Parisi on behalf of ConAgra

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808
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken:

  • 24 Ounces bottle ketchup, such as Hunt’s tomato ketchup
  • 2 Tablespoons apple cider vinegar
  • 1/4 Cup soy sauce, such as La Choy soy sauce
  • 2 Tablespoons sriracha sauce
  • 3/4 Cups loosely packed light brown sugar
  • 2 (eight ounces each) boneless, skinless chicken breasts

For the coleslaw:

  • 2 Tablespoons mayonnaise
  • 1 Tablespoon rice wine vinegar
  • 1/2 Teaspoon sugar
  • Salt, to taste
  • Pepper, to taste
  • 2 Cups coleslaw mix

For the deviled eggs:

  • 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

For the chicken:

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.

Once it’s finished cooking, use two forks to pull apart.

For the coleslaw:

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.

For the deviled eggs:

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.

Add the deviled eggs filling into a pastry bag and evenly pipe the mixture into the hard-cooked egg halves.

To serve: Top off the filled deviled eggs with 1 teaspoon of mixed creamy coleslaw and 1 teaspoon of pulled barbecue chicken.

Asian Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Asian Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Nutritional Facts

Total Fat
28g
43%
Sugar
41g
N/A
Saturated Fat
5g
27%
Cholesterol
320mg
100%
Protein
36g
71%
Carbs
102g
34%
Vitamin A
131µg
15%
Vitamin B12
0.9µg
15.1%
Vitamin B6
1mg
56%
Vitamin C
25mg
41%
Vitamin D
1µg
N/A
Vitamin E
1mg
6%
Vitamin K
6µg
7%
Calcium
117mg
12%
Fiber
2g
7%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
2mg
13%
Magnesium
65mg
16%
Monounsaturated
8g
N/A
Niacin (B3)
12mg
58%
Phosphorus
398mg
57%
Polyunsaturated
12g
N/A
Potassium
743mg
21%
Riboflavin (B2)
0.6mg
34.2%
Sodium
2977mg
100%
Sugars, added
41g
N/A
Thiamin (B1)
0.2mg
12.9%
Zinc
2mg
11%

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