Patriotic eggs

BBQ Bacon Pineapple Chicken

Serves: 12 people
Cooking Time: 30 minutes
Patriotic eggs


  • 4 chicken breasts
  • 1 cup BBQ sauce
  • 1 cup pineapple diced
  • 6 strips bacon cooked and diced
  • 1/4 red onion sliced (about 1/4 cup) + extra
  • 1 cup Mozzarella cheese shredded
  • 2 green onions diced


Print This Recipe
  1. Fill a pot with water. Gently lower the eggs into the water. Place the pot onto the stove and bring the water to a boil. Turn off the heat and cover the pot with a lid. Let the eggs sit in the pot for 10 minutes.
  2. Strain the eggs from the water. Place them into a bowl of ice water until they have chilled completely.
  3. Peel the shells off the eggs.
  4. Fill a large bowl with water. Add in the blue food coloring until the water turns a dark blue color. Place the eggs into the colored water and allow them to sit for 20-30 minutes.
  5. Remove the eggs from the water and let them dry on paper towels.
  6. Cut the eggs in half and remove the yolks from the egg white. Place the egg yolks into a bowl and mash them with a fork. Add in the mayo, dijon mustard, and pickle juice. Whisk the ingredients together until combined. Season with salt and pepper.
  7. Add in the red food coloring a little at a time, whisking after each addition, until it turns a vibrant red color.
  8. Transfer the filling into a piping bag fitted with a star tip. Pipe the filling into the cavity of the egg whites.