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 sauté 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.