Welcome to Bonnie's Kitchen, where this week we are using the Negg® Hard-Boiled Egg Peeler to create Bacon Lettuce and Tomato Deviled Eggs (B.L.T. Eggs). For those of you who are looking to reduce your dependency on bread - meet the egg white. It's the perfect vessel for holding just about anything savory that you want to fill it with. We decided to take a dinner and deconstruct our favorite sandwiches and dress them up as deviled eggs. We love a B-L&T - and this version is a creative spin on the classic American sandwich. Hold the bread, and did you know? Egg whites don't get soggy. "Where's the L you ask?" I put it under the eggs to keep them from sliding around. "Optional", you ask. "Yes!" says I.
Ingredients:
6 Large hard-boiled eggs, and peeled using Negg® instructions
1/4 Cup mayonnaise
3 Slices bacon, cooked and crumbled*
2 Cherry tomatoes, seeded and finely chopped
Dash of hot sauce
1 Tablespoon parsley
Salt & pepper (to taste)
Extra crumbled bacon, for garnish
*If you don't want to use the bacon, try substituting our Smoky Ham Deviled Egg Seasoning. Avoid the calories and the added fat, but not the flavor.
Instructions:
- Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl.
- Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, parsley and hot sauce.
- Add salt and pepper, to taste, and blend well.
- Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator for up to 24 hours.
Find your favorite Negg® here and start shaking!
We also love hearing the creative spin you put on your recipes. Make sure to get in touch with us.
0 comments