If there’s one dish that shows up at every family gathering, church potluck, or backyard BBQ in the South, it’s deviled eggs. They’re timeless, comforting, and somehow always the first tray to disappear. But every now and then, a recipe comes along that doesn’t just honor tradition—it levels it up. That’s exactly what happens when you mix a classic deviled egg with the bold, smoky magic of The Legend from Bigfoot BBQ Rubs.
This recipe starts the old-fashioned way: 12 perfectly boiled and peeled eggs, sliced in half with their yolks ready for transformation. The base is creamy and familiar—Duke’s Mayo, a couple teaspoons of mustard, and a good balance of salt and pepper. Then comes the twist that changes everything: 2 tablespoons of dill relish for a pop of tangy crunch and 1 full tablespoon of The Legend to bring in that signature Bigfoot depth. The result? A filling that’s rich, zingy, smoky, and downright addictive.
Once the mixture is whipped into silky perfection, each egg white gets piled high with flavor. And of course, no Bigfoot Deviled Egg is complete without a final dusting of The Legend on top. It makes them look good—but more importantly, it makes them unforgettable.
Whether you're feeding a crowd or treating yourself to something special, these deviled eggs are more than a recipe. They’re a conversation starter. A flavor bomb. A Bigfoot-sized upgrade to a Southern staple. Serve them once, and don’t be surprised when people start asking if you’ve got any more “of those Bigfoot eggs.”
Believe it: this is the deviled egg recipe your family will be talking about long after the plate is empty.
Download the recipe card HERE
