Take your holiday deviled eggs up a notch with these BLT DEVILED EGGS!

Be sure to sign up for my email list….seasonal recipes in your inbox every week!

Hold your horses, y’all!  These BLT Deviled Eggs will knock your socks off!  I wanted to try something different at our last holiday meal and then it hit me….why not combine two of my family’s favorite things into one glorious side dish…the BLT Sandwhich and the Deviled Egg.  It is a match made in food heaven,  y’all!  It has everything you love about both wrapped up into two scrumptious bites of goodness.

Check out some of these other delicious BACON RECIPES from my friends

Elvis Bacon Bites

Maple Bacon Chocolate Chip Cookies

BLT Deviled Eggs

Bourbon Bacon Bread Pudding Muffins with Spiced Bourbon Syrup

Perfect Oven Cooked Bacon

Maple Bacon Waffles

Adding that little piece of baby arugula adds just enough of the “lettuce” flavor to get the full effect.  The problem with adding lettuce is that the flavor is too delicate to stand up to all the egg and bacon flavors and you wouldn’t taste it.  Baby arugula is milder than the full grown variety, but it still has a slightly peppery taste.

Looking for more deviled eggs recipes….I’ve got ya covered (find them here).

Be sure to follow me on Instagram and tag #amftrecipes when you share one of my recipes….so I can see all the wonderful recipes YOU make!

Connect with Around My Family Table!

Make sure to follow me on social media, so you never miss a post!

Facebook | Twitter |  Pinterest | Instagram | Bloglovin’ | Google+ 

Sign up to receive seasonal recipes once a week or

receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION

BLT Deviled Eggs

Yield: 24 deviled eggs

Prep Time: 20 minutes

Total Time: 20 minutes

Take your holiday deviled eggs up a notch with these BLT DEVILED EGGS!

Print

Ingredients

• 1 dozen hard boiled eggs
• 2 tbls deli mustard
• 3 tbls mayo
• 1 small Roma tomato
• 4 pieces cooked bacon, crumbled
• baby arugula
• salt and pepper

Instructions

1. Hard boil eggs and peel (see link in ingredient list fo the perfect hard boiled eggs). Slice in half lengthwise and scoop out yolks into bowl, keeping whites for later. Mash yolks with fork, stir in mustard and mayo. Season with salt and pepper.
2. Cut tomato in half and scoop out seeds and liquid. Finely dice tomato halves. Stir tomato and 3/4 of the bacon into yolk mixture. Scoop into saved egg white cups. Add a piece of baby arugula to each half and a little bit of bacon to the top.
3. Keep chilled until ready to serve.

Nutrition Information:

Yield: 12 Serving Size: 2 halves
Amount Per Serving:Calories: 125 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 56mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g