Eggs filled with creamy yolks and topped with bacon, tomatoes, and lettuce for a BLT-inspired appetizer.
# What You Need:
→ 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 and add cold water until just covered. Bring water to a boil over medium-high heat, cover, remove from heat and let stand for 10 minutes. Drain and cool eggs under running cold water.
02 - Carefully peel eggs and slice each in half lengthwise. Gently remove yolks and transfer them to a mixing bowl. Set egg white halves aside.
03 - Mash yolks thoroughly with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and freshly ground black pepper until the mixture is completely smooth.
04 - Place bacon slices in a skillet set over medium heat. Cook until the bacon is crisp, then transfer to a plate lined with paper towels. Once cooled, crumble bacon into small pieces.
05 - Spoon or pipe the prepared yolk mixture evenly into the cavity of each egg white half.
06 - Top each deviled egg with a small amount of shredded lettuce, diced grape tomatoes, bacon crumbles, and chives if desired.
07 - Serve immediately or refrigerate until ready to serve. For best presentation, arrange deviled eggs on a platter lined with lettuce leaves.
