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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!


Posted By: Amy Kristy
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Prep Time: 5 | Cook Time: 15 | Ready In: 20
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US Metric

  • 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


Cooking Process:

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

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