When I was a child, my mother would make me a goodie-filled basket packed with candy and a big chocolate bunny. Inevitably, the basket would sit there for a good month or two with a lot of the candy left behind and the chocolate bunny completely untouched. Finally, the chocolate would go bad or even get buggy (eww, I know) and my mom would insist on throwing it out. I couldn’t bring myself to eat it because it was so darn cute plus I’ve never been a big fan of just plain chocolate. Eventually, she wised up and filled my basket with other goodies, very little candy and no more chocolate bunnies.
Although leftover candy was often left to sit, we always found plenty of uses for leftover eggs. Dyeing eggs was always so much fun and I could’ve dyed dozens just on my own. But what do you do with all those leftover hard-boiled eggs? You can always make egg salad, ham salad, cobb salad (seeing a trend here?) but the mother of all hard-boiled egg recipes is the deviled egg. After all, anything that’s so sinfully named has to be good, right?
I have made all kinds of deviled eggs as you can put just about anything in them. But my favorite to date are these BLT Deviled Eggs. Perhaps because during my pregnancy, I’ve had a special affinity towards BLT’s or maybe because, in my husband’s words, “Oh wow, these are amazing! No seriously, they are soooo good.”
I use a foolproof method for boiling eggs: place eggs in one layer inside a pot and cover with cold water. Bring to a boil, cover and remove from heat. Let sit for 12 minutes. Transfer eggs to an ice bath to cool. Older eggs peel better than fresh eggs.
Do you have a go-to deviled egg recipe? I’d love to hear about it! Leave me a comment or send me a message.
BLT Deviled Eggs
Servings: 16 • Size: 1 piece • Weight Watcher Points+: 1
Calories: 32 • Fat: 2g • Carbs: 1g • Fiber: 0g • Protein: 3g
Sugars: 1g • Sodium: 86mg • Cholesterol: 59mg
- 8 hard boiled eggs, shelled
- ¼ cup fat free Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 grape tomatoes
- Small palmful baby arugula
- 2 slices crisp bacon, crumbled
Slice the eggs in half lengthwise and remove the yolks. If you have yolk pieces stuck to your whites you may want to gently rinse them under cool water. Put all the eggs cut side up on a deviled egg tray or other surface where they won’t slide around.
Place yolks from 5 of the eggs into a food processor along with the yogurt, mustard, vinegar, sugar, salt & pepper. Process on high until smooth. Transfer yolk mixture to a plastic bag or pastry bag and cut just the edge of the tip. Squeeze the filling into each of the egg halves until it just heaps up.
Slice each tomato in half and each half into quarters. Top each egg with a couple of sprigs of arugula, 4 cut tomato pieces and finish with the crumbled bacon. Keep chilled until ready to serve.