Billy Parisi on behalf of ConAgra
Never have trouble boiling eggs for your deviled eggs recipe again because we have the perfect trick!
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.
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.
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.