Summer BBQ Deviled Eggs
Serving Size: 12
|1/2 cup||Cole Slaw Dressing|
|2 cups||Diced Pre-Cooked BBQ chicken|
Boil 6 eggs. Peel and cut in half. Add yolk to a quart size plastic bag. Add coleslaw dressing, coleslaw, and mustard to yolks. Press air out of the bag and knead until thoroughly blended. Snip 1/2 inch off the corner of the plastic bag and pipe into egg white halves. Top with diced pre-cooked BBQ chicken.