BLT Deviled Eggs

Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need…

  • DISH TYPE
    Appetizer
  • SERVINGS
    6 to 8
  • OCCASIONS
    Entertaining

Ingredients

  • 1 dozen large eggs
  • 3 slices bacon
  • 6 tablespoons regular or canola mayonaise
  • 3 tablespoons sour cream
  • 1 tablespoon sweet pickle relish
  • 1 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup tomato (finely chopped)
  • 1/4 cup baby arugula (thinly sliced)

Cooking Directions

  • 1
    In a Circulon Symmetry Chocolate Saucepan, combine the eggs with enough cold water to cover by 3-inches. Bring water to a boil, cover, remove from the heat and let stand 13 minutes. Drain the eggs and cool under cold running water; peel them
  • 2
    While the eggs are cooking make the bacon. Heat a medium Circulon Symmetry Chocolate nonstick skillet over medium. Add the bacon and cook until lightly browned and crisp, about 7-8 minutes, turning once or twice. Transfer to a plate covered with paper towels to drain. Cut into small pieces
  • 3
    Cut the eggs in half lengthwise. Remove the yolks and transfer them to a bowl. Mash them with a fork until fairly smooth. Add the mayonnaise, sour cream, relish, mustard, salt and pepper; mash with the fork until well combined and smooth
  • 4
    Place the egg whites, cut side up, on a serving platter. Fill a plastic food storage bag with the yolk mixture and snip the end with a scissors. Fill the indentations in the egg whites with the yolk mixture; alternatively you can use a spoon. Top the yolk mixture with the bacon, tomatoes and sliced arugula

Recipes By Meal