BLT Deviled Eggs

About those deviled eggs.

Whilst mulling over food pairings for Bourbon Tasting, I took the advice of Bourbon Guy who said you only need to consider three ingredients: bacon, pecans and peaches. I focused on the first of those to create this, a bacon lettuce and tomato deviled egg.

Very straight forward to make and everyone loved them.

BLT-Eggs-1 BLT-Eggs-2
  • 1 dozen Eggs, hard-boiled, halved lengthwise, yolks separated
  • 6 strips Bacon, crispy fried, diced
  • 1 medium Tomato, pulp removed, diced
  • 3 T Arugula, diced
  • 1 ounce, Cheddar Cheese, grated
  • 3 T Sour Cream
  • 2 T Mayonnaise
  • 1 t black pepper
  • 1/2 t salt

Save off a little cheese, bacon, tomato and lettuce for garnish.

Put the egg yolks, sour cream, mayonnaise, salt and pepper into a medium bowl. Use a hand mixer to combine ingredients. It should be thick but not crumbly; it will harden up a bit in the fridge. Fold bacon, lettuce, tomato and cheddar into the egg mixture.

Using a spoon, take about 1-2 T of the egg mixture to top each of the empty egg white halves. Garnish. Refrigerate for a few hours before serving.

Nope, not at all healthy. But, if you’re doing a Bourbon tasting, you’re already setting the tone, so go all in and try these out. You can always eat a salad and jog 7 miles the next day.


2 thoughts on “BLT Deviled Eggs

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