BLT Deviled Eggs Bacon Crumble

# What You'll Need:

→ Egg Base

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, to taste

07 - Freshly ground black pepper, to taste

→ Toppings

08 - 3 slices thick-cut bacon

09 - 1/2 cup grape tomatoes, finely diced

10 - 1/2 cup finely shredded romaine lettuce

11 - 1 tablespoon chives, finely chopped

# Directions:

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

02 - Peel the eggs and slice each egg in half lengthwise. Gently remove yolks and transfer to a mixing bowl. Set egg whites aside.

03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper until smooth and creamy.

04 - Cook bacon slices in a skillet over medium heat until crisp. Place on a paper towel-lined plate to cool, then crumble into small pieces.

05 - Spoon or pipe the yolk mixture evenly into each egg white half.

06 - Top each filled egg half with shredded romaine, finely diced grape tomatoes, crispy bacon crumbles, and chopped chives if desired.

07 - Serve immediately or refrigerate deviled eggs until ready to serve.

# Expert Advice:

01 -

This twist turns classic deviled eggs into something you’ll want to eat before the guests even see them.
The mix of creamy, salty, and fresh toppings is so satisfying, it became a must-request dish for family game nights.

02 -

I once overcooked the bacon until it was nearly burnt, learning that crispy—not charred—makes all the difference.
Chilling the eggs before peeling really does make the shell come off easier and keeps the whites pretty.

03 -