Appetizers/Starters, Savory Snacks

“BLT” Deviled Eggs

Part of the Easter Tradition in my world means coloring of hard boiled eggs. I love this silly activity and it’s something that I do with my mom every year. This is all great… and hard boiled eggs are good, but somehow every year we go a little overboard and after a day, I am usually kind of sick of boring old hard boiled eggs. What to do? Well, you could make egg salad or in this case, deviled eggs. I added bacon — just because bacon is good — and served with lettuce and tomatoes to make it “BLT-like”.

6 hard-cooked eggs, peeled and cut vertically
1/3 cup Mayonnaise
2 tablespoons Dijon mustard
salt and pepper to taste
Paprika (for garnish)
6 rashers American breakfast bacon
3 roma tomatoes
baby lettuce mix

First prepare your bacon. Take 4 of the strips and cut in thirds. These will be your “chips”. With the remaining 2, rice to 1/4-inch dice. In a medium saut√© pan, render the diced bacon to bacon bits (don’t get them too crispy though). Remove from pan. Add the remaining 12 bacon pieces and render until crisp. Place on a paper towel to drain.

Cut hard boiled eggs and remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture and sprinkle lightly with paprika.

Slice tomatoes to create a base for the deviled eggs. Sprinkle a plate with baby lettuce greens and set on tomatoes. Place a deviled egg on each tomato, garnish with a bacon chip and sprinkle over remaining bacon bits. Cover lightly with plastic wrap and refrigerate for up to 2 hours before serving.



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