Hey there strong people!
Coming at you with a recipe just in time for Easter! Deviled Eggs! This recipe uses Mayo from one of my favorite brands, Chosen Foods. I used their mayonnaise since it uses all natural ingredients, no canola oil, and honey as a sweetener. I also love “Primal Kitchen” mayo which has no added sugars. Okay, back to the Deviled Eggs. I jazzed up the classic recipe into a BLT (bacon, lettuce, tomato anything) Deviled Egg and it is delicious! Scroll down and you will see how you can take them from being a little appetizer, to a full on lettuce wrap! Enjoy!!!
The lettuce part of the BLT is technically just for plating unless you “smash” up 2 of the deviled eggs on the romain leaf and create a tasty lettuce wrap! Yum!
These BLT Deviled Eggs are the perfect little snack for an Easter Brunch!
BLT Deviled Eggs
Ingredients
- 6 eggs
- 2 Tablesppons Mayo I use Primal Kitchen
- 1 teaspoon Dijon Mustard
- 2 slices of cooked bacon Use sugar free bacon for Whole30
- 1/2 teaspoon lemon juice
- 5 grape tomatoes for garnish
- Salt & pepper
- 3-4 Roamine lettuce leaves
- Opt. Chives for garnish
Instructions
- Bring 6 eggs to a boil. As soon as the water starts to boil, turn off the heat, cover, and set aside for 15 minutes.
- Transfer the eggs into an ice bath. Set aside 2-5 minutes.
- Cook 2 bacon slices. Chop them up into small pieces.
- Peel the eggs and throw yolks into a bowl.
- Place the romaine leaves on a plate and place egg whites on the lettuce.
- Smash yolks and mix in mayo, mustard, bacon, lemon juice, salt and pepper.
- Carefully fill egg whites with mixture.
- Chop grape tomatoes into small pieces to garnish eggs.
- Top with chopped chives and tomatoes.
