It is amazing how many versions of deviled eggs there are, Mama always used yellow mustard and insisted on Blue Plate Mayo, both of my Grandmothers added vinegar to theirs and so does my Mother in Law, but I prefer dry mustard and have never ventured beyond the basic deviled egg till the day I made these, honest to Pete, I could have eaten every single one. I would have never imagined a BLT and deviled egg combination would work, but it is fantastic. With family reunions upon us, and ours being just around the corner, surprise your family with a little something different and give these delicious deviled eggs a try. For more family recipes follow me at: www.facebook.com/janetsappalachiankitchen.
BLT Deviled Eggs
6 large eggs
1-2 T. mayo (depends on how thin you like the yolk to be)
1/4 tsp. mustard powder
pinch of salt and pepper
4 strips bacon, cooked and crumbled
2 T. plus a tad more for topping finely chopped Roma tomato
2 T. finely shredded lettuce
Place the eggs in a pot and cover with water, bring to a boil. Once they come to a boil, put a lid on the pot and turn off the heat. Let sit for 20 minutes. Drain the water and rinse with cool water, allowing the eggs to sit in the cool water for 3 minutes. Peel the eggs by tapping on each end then gently rolling them then peel away the shell.
Once all peeled and rinsed, slice in half placing the yolk in a mixing bowl. Add the mayo, mustard powder, salt and pepper to the yolks and mash well to mix. Once this is at the consistency you prefer add in 2 T. tomatoes and all but about 1 T. of the chopped bacon. Stir to combine and then place equal amounts of filling into the center of each egg white. Top each one with a little lettuce, a sprinkle of remaining bacon and tomatoes. Keep refrigerated.