BLT Deviled Eggs

By Marge Perry & David Bonom
Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need…
  • Course: Appetizer
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INGREDIENTS

  • baby arugula
  • bacon
  • canola or regular mayonnaise
  • Dijon Mustard
  • finely chopped tomato
  • ground black pepper
  • large eggs
  • Sea salt
  • sour cream
  • sweet pickle relish

DIRECTIONS

  1. In a stockpot, combine the eggs with enough cold water to cover by 3-inches. Bring water to a boil, cover, remove from the heat and let stand 13 minutes. Drain the eggs and cool under cold running water
  2. While the eggs are cooking make the bacon. Heat a medium nonstick skillet over medium. Add the bacon and cook until lightly browned and crisp, about 7-8 minutes, turning once or twice. Transfer to a plate covered with paper towels to drain. Cut into small pieces.
  3. Cut the eggs in half lengthwise. Remove the yolks and transfer them to a bowl. Mash them with a fork until fairly smooth. Add the mayonnaise, sour cream, relish, mustard, salt and pepper
  4. Place the egg whites, cut side up, on a serving platter. Fill a plastic food storage bag with the yolk mixture and snip the end with a scissors. Fill the indentations in the egg whites with the yolk mixture