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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

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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


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.