BLT Deviled Eggs Bacon Twist

# Components:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon white wine vinegar

05 - 0.25 teaspoon garlic powder

06 - Salt and freshly ground black pepper, to taste

→ Toppings

07 - 3 slices thick-cut bacon

08 - 0.5 cup grape tomatoes, finely diced

09 - 0.5 cup finely shredded romaine lettuce

10 - 1 tablespoon chives, finely chopped (optional)

# Method:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and allow to sit for 10 minutes. Drain and cool eggs under cold running water.

02 - Peel eggs and cut in half lengthwise. Carefully extract yolks and place them in a mixing bowl. Set whites aside.

03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until smooth and creamy.

04 - Cook bacon slices in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate, allow to cool, and crumble into pieces.

05 - Spoon or pipe the yolk mixture into the hollowed egg white halves.

06 - Top each filled egg with shredded romaine lettuce, diced grape tomatoes, crispy bacon crumbles, and chives, if desired.

07 - Arrange prepared eggs on a serving platter lined with additional lettuce leaves if desired. Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -

Each egg is a mini BLT, bursting with crisp bacon and juicy tomato—sharing these feels like letting your guests in on a clever secret.
The creamy filling and fresh toppings make them impossibly easy to love, especially when you want an appetizer that feels both comforting and special.

02 -

I once used eggs that weren't fully cooled and tore quite a few whites — patience makes all the difference in presentation.
Crumbled bacon only stays crisp if added just before serving, so don't let it sit too long on the eggs.

03 -