BLT Deviled Eggs

Spruce up those deviled eggs with a little BLT fixings!

Y'all. Is it just me or is romaine lettuce always being recalled and linked to e. coli? I feel like I am always reading about another outbreak and it kind of drives me nuts because I eat romaine lettuce a ton. The original recipe for these deviled eggs calls for romaine, but when I made them last year (yes, last year), romaine was recalled and I settled for spinach which isn't as pretty to photograph. The flavors are that of a lovely BLT sandwich but kind of also remind me of egg salad sandwiches, so it's like a combination of the two. I have to say, didn't hate that at all! :)

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What you need:

• 6 hardboiled eggs, cooled and peeled
• 1/2 cup mayonnaise
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Roma tomato, diced
• 3 strips bacon, cooked and crumbled, divided
• Romaine lettuce or spinach, chopped

Directions:

1. Reserve 12 pieces of bacon crumbles and set aside.
2. Cut each egg in half and remove the yolks to a medium-sized bowl.
3. Add mayonnaise to yolks and mix while smushing the egg to achieve a creamy texture.
4. Add 1/2 the tomato and the bacon crumbles (not the ones reserved) to the yolks and stir to combine.
5. Spoon or pipe the filling into the egg halves.
6. Top each with a little lettuce, tomatoes, and a reserved piece of bacon.

Recipe from Bread Booze Bacon

It's been 3 years since I've posted a deviled egg recipe because I basically make Jalapeno Popper Deviled Eggs for every major holiday, but these Fried Deviled Eggs were a trip. They taste like a fried egg sandwich! I have loved trying different kinds of deviled eggs prior to the jalapeno popper ones that were such a hit, but the next kind on my list are these Pesto Deviled Eggs from Following in my Shoes. Because pesto is everything.