Tuesday, January 10, 2017

BLT Deviled Eggs - Bacon Lettuce and Tomates

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But not just any Deviled Eggs, these amazing little appetizers became an instant fan favorite at my holiday table.  Worked great as an appetizer, and was an equal hit as a side dish.  After all, what's not to love?

One of the world's most popular sandwiches is the BLT.  These are LOADED with all the flavors of a classic BLT.  Taste texture and visually exciting.  Like i said... what's not to love?

Keep scrolling down for this easy to follow recipe...

Have you noticed, I LOVE Deviled Eggs.  Truly, no potluck would be complete without a tray.  I got a wonderful Christmas gift this year, this easy to use convenient travel tray carrier so my eggs arrive undamaged.  Lids, easy carting handles, seals for freshness and a pretty color.  What's not to love???

Keep scrolling down... here's the recipe!

  OK... Here's what I did...

BLT Deviled Eggs
Bacon Lettuce and Tomates

  • 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 2 TBS Mayonnaise
  • 3 TBS Yellow Mustard
  • 3 TBS Ranch Dressing
  • 3 TBS Your Favorite BBQ Sauce
  • 1/4 Cup Minced Dill pickle
  • Sprinkle Sea Salt
  • 1 Pound Bacon, fried crisp and crumbled to bit size
  • 24 bits of choipped Romaine Lettuce 
  • 12 Cherry Tomatoes, cut in half to make 24 pieces
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  5. Arrange on a serving dish.  Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg making an attractive peal.
  7. Just before serving, add the BLT Parts...
    First, Push about a tsp worth of chopped Romaine Lettuce into the back of each egg.
  8. Add the Tomato halves
  9. Add a tsp worth of Bacon, bigger pieces, reserving the small crumbs for garnish.  Push the tomatoes and the bacon into the yolk mix a bit to anchor them into the eggs
  10. Garnish with small bits of bacon just scattered into the tray.  Cover loosely with plastic wrap, transfer to the fridge until ready to serve.
  11. Serve chilled and ENJOY!

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