BLT Deviled Eggs Bacon Crumbles

# What You’ll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon white wine vinegar

05 - 1/4 teaspoon garlic powder

06 - Salt and freshly ground black pepper, to taste

→ Toppings

07 - 3 slices thick-cut bacon

08 - 1/2 cup grape tomatoes, finely diced

09 - 1/2 cup finely shredded romaine lettuce

10 - 1 tablespoon chives, finely chopped

# How-To:

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

02 - Peel eggs and slice each in half lengthwise. Carefully remove yolks and transfer them to a mixing bowl. Set egg white halves aside.

03 - Mash yolks together 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 crisp. Transfer to a paper towel-lined plate and allow to cool. Crumble bacon finely.

05 - Spoon or pipe the yolk filling evenly into the hollow of each egg white half.

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

07 - Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -

The crispy bacon and fresh veggies add texture and flavor you don’t expect in classic deviled eggs.
They disappear fast at gatherings because each bite tastes like a mini sandwich—without any bread.

02 -

If you rush the egg cooling or skip peeling under running water, you’ll end up with ragged whites that look sad on the platter.
Patting both tomatoes and bacon dry keeps your toppings crisp and prevents soggy deviled eggs—a lifesaver for leftovers.

03 -