BLT Deviled Eggs.
1 dozen hard-boiled eggs, peeled
4 tablespoons vinegar
4 tablespoons mayonnaise
2 teaspoons mustard
2 teaspoons Smokey Bacon Sea Salt (see notes)
2 slices of bacon, cooked and crumbled
4 cherry tomatoes, cut into eights
3 basil leaves, chiffonade cut (see notes)
Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.
Add vinegar, mayo, mustard, and salt to the yolks and mix with a fork until well combined and fluffy.
Fold in half the crumbled bacon, tomatoes, and basil (reserving a little of the basil for a garnish).
Spoon fill the mixture into the centers of the whites. Garnish with remaining basil, tomatoes, bacon, and a sprinkle of the Smokey Bacon Sea Salt.
Notes: This may seem like a lot of salt, but remember you have both eggs and tomatoes which typically both need salt, so add one teaspoon and combine with the rest of the egg yolk filling ingredients and taste. Add more if you'd like and then sprinkle some on top of your finished dish.
To chiffonade basil: Place basil leaves on top of one another, gently roll into a cigar shape, and slice into thin ribbons.
Serves 4 to 6
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|Publication:||Daily Herald (Arlington Heights, IL)|
|Date:||Mar 27, 2019|
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