BLT Deviled Eggs
A simple yet elegant way to use up your leftover Easter eggs or to make as an appetizer for your next party...everyone loves deviled eggs!
- 6 eggs, hard boiled
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard U.S. (or other favorite)
- salt, to taste
- 20-30 drops of Tabasco (or other hot sauce)
- 3-4 arugula leaves, cut into thin strips
- 4 thin slices smoked bacon, cooked crispy and chopped
- 2-3 cherry tomatoes, cut into quarters or eighths
- black pepper, coarsely ground
- plus: 12 thin slices of baguette and spoon of olive oil
Eggs: Fresh, Simple Recipes Cookbook
Boil eggs and cool in cold water, remove the egg shells. Split egg in half lengthwise. Place egg whites on a platter and set aside. Place yolks in a bolw and mix with mayonnaise and mustard salt and pepper to taste. Add Tabasco, starting with 20 drops and, if necessary, add more. Fill egg white shells, preferably with a piping bag with serrated tip. Brush the baguette slices lightly with olive oil on both sides and brown in a pan or in the oven. Place each egg on a piece of toast and sprinkle with chopped arugula, bacon and tomato. Sprinkle with coarsely ground black peppe
