Pulled Asian BBQ Chicken Deviled Eggs With Creamy Coleslaw

Pulled Asian BBQ Chicken Deviled Eggs With Creamy Coleslaw
5 from 1 ratings
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deviled eggs
  • 24 ounce bottle ketchup, such as hunt’s tomato ketchup
  • 2 tablespoon apple cider vinegar
  • 1/4 cup soy sauce, such as la choy soy sauce
  • 2 tablespoon sriracha sauce
  • 3/4 cup loosely packed light brown sugar
  • 2 (eight ounces each) boneless, skinless chicken breasts
  • 2 tablespoon mayonnaise
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar
  • salt, to taste
  • pepper, to taste
  • 2 cup coleslaw mix
  • 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
  1. 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.
  2. Once it’s finished cooking, use two forks to pull apart.
  3. 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.
  4. 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.
  5. Add the deviled eggs filling into a pastry bag and evenly pipe the mixture into the hard-cooked egg halves.
  6. To serve: Top off the filled deviled eggs with 1 teaspoon of mixed creamy coleslaw and 1 teaspoon of pulled barbecue chicken.