deviled eggs have ALWAYS been one of my favorite snacks. they were one of the first dishes i ever learned to make. every year on easter, once the egg hunt was over, all i could think about was the deviled eggs. so i had my mom teach me so i wouldn't have to wait. i'm sure she was just happy to have one more task off her plate, but i was happy to whip up the eggs and then gobble up so many that i felt sick and ate little for dinner. worth it every time.
but now, my eyes are open to all the amazing things that a deviled egg can be. sure, the classic version is pretty tasty, but imagine how much tastier they could be with spicy garlic sauce in the filling and covered with sweet and salty bacon, tomato and arugula. i know it doesn't sound possible, but they are even better than you imagine.
spicy blt deviled eggs
serves: 16 eggs
prep time: 20 minutes
active time: 5 minutes
total time: 20 minutes
ingredients: 8 eggs. 3 tbs mayonnaise. 1 tbs dijon mustard. 2 tbs chili garlic sauce. 2 pieces brown sugar bacon, roughly chopped. 3 cherry tomatoes, thinly sliced. 2 tbs roughly chopped arugula. .5 tsp kosher salt. large pot. colander.
start by hard boiling your eggs. place the eggs in the large pot and cover with one inch of water. bring to a boil over medium heat. once the water boils, cover and let sit for twelve minutes. place the eggs in a colander and run them under cold water to stop the cooking and allow them to cool. halve your eggs and put the yolks into a medium bowl.
smash up the yolks well and then stir in the salt, chili garlic sauce, mayonnaise and dijon. make sure the mixture is well combined.
spoon or pipe your egg filling into the center of your eggs.
top with bacon, tomato and sprinkle with arugula.
serve room temp or cold.
xo, a
spicy blt deviled eggs
serves: 16 eggs
prep time: 20 minutes
active time: 5 minutes
total time: 20 minutes
ingredients: 8 eggs. 3 tbs mayonnaise. 1 tbs dijon mustard. 2 tbs chili garlic sauce. 2 pieces brown sugar bacon, roughly chopped. 3 cherry tomatoes, thinly sliced. 2 tbs roughly chopped arugula. .5 tsp kosher salt. large pot. colander.
start by hard boiling your eggs. place the eggs in the large pot and cover with one inch of water. bring to a boil over medium heat. once the water boils, cover and let sit for twelve minutes. place the eggs in a colander and run them under cold water to stop the cooking and allow them to cool. halve your eggs and put the yolks into a medium bowl. smash up the yolks well and then stir in the salt, chili garlic sauce, mayonnaise and dijon. make sure the mixture is well combined. spoon or pipe your egg filling into the center of your eggs. top with bacon, tomato and sprinkle with arugula. serve room temp or cold.