BLT Deviled Eggs Bacon - Simple Anzar

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon white wine vinegar

05 - 1/4 teaspoon garlic powder

06 - Salt, to taste

07 - Freshly ground black pepper, to taste

→ Toppings

08 - 3 slices thick-cut bacon

09 - 1/2 cup grape tomatoes, finely diced

10 - 1/2 cup finely shredded romaine lettuce

11 - 1 tablespoon chives, finely chopped

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain and cool eggs under cold running water.

02 - Peel eggs and slice in half lengthwise. Carefully remove yolks and place in a mixing bowl; set whites aside.

03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until smooth and creamy.

04 - Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, allow to cool, then crumble.

05 - Spoon or pipe the yolk mixture into egg white halves.

06 - Sprinkle shredded romaine lettuce, diced grape tomatoes, crispy bacon crumbles, and chopped chives over each filled egg.

07 - Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -

It's like handing out mini sandwiches with less fuss and more flavor punch.
The crisp bacon and juicy tomatoes create the kind of bite you chase after at parties.

02 -

I once overboiled the eggs, and peeling them became a comedy of lost whites—start with gentle heat and always cool quickly.
Switching out regular bacon for smoked changed the flavor dramatically—smoked adds depth but can overpower, so taste before topping all.

03 -