BLT Deviled Eggs Bacon Tomatoes (Print Version)

Egg halves filled with tangy yolk, topped with bacon, tomatoes, lettuce—perfect for gatherings.

# Components:

→ Egg Components

01 - 6 large eggs

→ Filling Mixture

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 1/4 teaspoon garlic powder
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Toppings

08 - 3 slices thick-cut bacon
09 - 1/2 cup grape tomatoes, finely diced
10 - 1/2 cup romaine lettuce, finely shredded
11 - 1 tablespoon chives, finely chopped

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel eggs and slice in half lengthwise. Carefully remove yolks and transfer to a mixing bowl; set aside the whites.
03 - Mash egg yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until the mixture is smooth and creamy.
04 - Sauté bacon slices in a skillet over medium heat until crisp. Place on a plate lined with paper towels to cool, then crumble.
05 - Spoon or pipe the prepared yolk filling into the hollowed egg white halves.
06 - Top each deviled egg with shredded lettuce, diced grape tomatoes, crispy bacon crumbles, and chopped chives as desired.
07 - Serve immediately or refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • The bacon stays superbly crisp on top, contrasting with the smooth yolk filling for a bite that&apost ever boring.
  • It&apost the kind of appetizer that turns ordinary gatherings into something worth talking about.
02 -
  • Overcooking eggs makes the yolks gray and dry—don&apost rush the boil or skip the resting step.
  • I once tried pre-chopping bacon but lost all the crisp—cook whole and crumble after cooling for best results.
03 -
  • The trickiest part is peeling eggs—use the freshest you can find or add a dash of vinegar to the boiling water for easier shells.
  • Taste the filling as you go; every batch needs a tiny adjustment for perfect balance.
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