Halve the eggs lengthwise. Remove the yolks and place in a small bowl. Mash with a fork. Stir in mayonnaise, relish, Dijon mustard, meat and salt and pepper. Mix all ingredients well. Spoon the mixture back into the egg white, or use a piping bag to pipe the filling neatly into the egg white. Lightly sprinkle each egg with BBQ rub and top with green onions.
Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.