BLT Deviled Eggs

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Rating: 4.2/5 (5 votes cast)

BLT Deviled Eggs

*makes 2 dozen

4 thick-cut bacon slices, diced
12 hard-cooked eggs
1/2 cup light mayonnaise
2 Tbsp Creole mustard
1 Tbsp Kyvan Original Hot Sauce
1/4 tsp table salt
2 Tbsp minced scallion
a small handful of quartered grape tomatoes
arugula or watercress * ground black pepper
KYVAN Original Hot Sauce


cook the bacon in a small non-stick skillet over medium heat until crisp
{about 8 to 10 minutes}
stir the bacon on occasion w/ a wooden spoon to be sure that it browns evenly
you may find a good bit of the fat will render
so once the bacon is ready to be removed from the skillet
simply use a slotted spoon & place on a thick pillow of paper towels to drain

cut the eggs in half & remove the yolks
mash the yolks well in a medium bowl w/ a fork
whip in the mayonnaise & mustard w/ a fork
stir in the hot sauce, salt & the scallions

fill a disposable pastry bag w/ the yolk mixture
snip the end of the bag about an inch from the bottom
fill the egg white halves
top with the bacon & tomatoes
refrigerate until ready to serve
just before serving 
top with the lettuce, freshly ground pepper & additional hot sauce


BLT Deviled Eggs, 4.2 out of 5 based on 5 ratings