Hi everyone, Welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, blt deviled eggs. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
BLT Deviled Eggs is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. BLT Deviled Eggs is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have blt deviled eggs using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make BLT Deviled Eggs:
- chopped basil leaves
- 6 slice bacon, cooked & chopped small
- cherry tomatoes, quartered
- 1 1/2 dozen hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tbsp honey mustard
- chili powder or smoked paprika for dusting
- salt & pepper
Steps to make BLT Deviled Eggs:
- To boil eggs: place eggs in a pan and fill with cold water. Eggs should be covered about an inch above them. Place on stove over high heat and bring water to a boil. Once boiling, cover with a lid, turn off heat (leave on the burner) and set timer for 10 minutes. After 10 minutes transfer eggs to bowl with ice cold water. Let cool for about 15 minutes then peel.
- Slice boiled eggs in half lengthwise and remove yolk.
- Place all yolks in a bowl and break up with a fork. Combine with mayo, mustard and salt & pepper to taste.
- Fold in bacon, tomatoes & basil reserving a bit for garnish.
- Garnish with remaining bacon bits and basil and dust with chili powder or paprika.
- To color your eggs red and blue for the holiday look, Mix 1 cup hot water with 1 tablespoon white distilled vinegar and 1 teaspoon food coloring (if using powder, just a few drops if using liquid until desired color is reached). Mix well so your eggs don't have spots.
- Place egg white halves in bowl and soak for 1-2 minutes or until desired color is reached. Pat dry with paper towels, then spoon in filling.
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