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BLT Deviled Eggs

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…

Ingredients

Recipe Details

  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; peel them.
  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; mash with the fork until well combined and smooth.
  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; alternatively you can use a spoon. Top the yolk mixture with the bacon, tomatoes and sliced arugula.

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