BLT Deviled Eggs Bacon Tomato

# What you need:

→ Eggs

01 - 6 large eggs

→ 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 romaine lettuce, finely shredded

11 - 1 tablespoon chives, finely chopped

# How to make it:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 10 minutes. Drain eggs and cool them under cold running water.

02 - Peel eggs and slice in half lengthwise. Gently remove yolks, placing them in a mixing bowl. Set egg whites aside.

03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until the mixture is smooth and creamy.

04 - Cook bacon slices in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, let cool, and crumble.

05 - Spoon or pipe the yolk mixture evenly into egg white halves.

06 - Top each filled egg with shredded lettuce, diced tomatoes, crispy bacon crumbles, and chives if desired.

07 - Serve immediately or chill until ready to serve.

# Helpful Hints:

01 -

Even picky eaters will secretly keep reaching for these eggs thanks to the bacon crunch and surprise lettuce topping.
It's the nostalgia of a BLT sandwich, made bite-sized and portable for parties and casual gatherings.

02 -

Letting the eggs cool fully before peeling saves frustration and keeps whites intact—I learned that after losing half a batch to torn shells.
Shredding lettuce finely (not coarsely) prevents the topping from sliding off—my first attempt ended in slippery greens everywhere.

03 -