I’ve been on a bit of a deviled egg kick lately (if you haven’t already noticed), but these beauties were SO easy to make — and tasty — I couldn’t resist sharing.
You’re only five ingredients away from heaven!
(Taste bud heaven, that is…)
BLT Deviled Eggs
2 hard-boiled eggs, halved
2 Tbsp. (more or less) chipotle mayonnaise — I used “Just Mayo”
2 Tbsp. diced fresh tomato
Diced bacon, fried and drained (add at will and be sure to save some for garnish)
Baby arugula leaves, for garnish
Set hard-boiled egg white halves on a serving plate.
Place hard-boiled yolks in a small bowl; mash with a fork until crumbly.
Add just enough chipotle mayo to make a cohesive mixture.
Stir in the tomato and bacon. (Be liberal with the bacon.)
Fill egg white halves with mounds of the aforementioned.
Garnish with arugula leaves — and more bacon!
This recipe may be doubled… tripled… quadrupled… make as many as you need.
Or, make ’em for yourself. :)
This pre-holiday weekend treat was brought to you by a little lunch.
Enjoying impromptu appetizers,
~ Kim
First of all, Miss Kim. Gorgeous photos! So clear and crisp! I feel like I could just reach in and take a bit bite! And, there’s nothing better than a deviled egg…well, unless it’s a BLT devil!! Happy Memorial Day, luv! xo
Ally, coming from you (food photographer extraordinaire!) that meant a LOT to me. My method (minus my tripods until I can replace them) is to “hold my breath” ala X-ray and hope for the best. It is what it is… without editing! Dang when they turn out purdee and TASTY, too. :) xo Thank you.
Great pairing with the bacon bits & rocket, Kimby! TGIF, my dear! xoxo
Shirley, you made me feel so “sophisticated” when you mentioned rocket. I don’t have a whole lotta food choices here (or at least the ones I hanker for, lol!) but when I see Organic Spinach & Arugula mix at Walmart, I’m all over it! (Sooooo many possibilities!) Thanks, luv!