BLT Deviled Eggs
Like the crave-worthy sandwich of your childhood, only creamier and a bit healthier. These BLT Deviled Eggs will be the hit of your Easter Sunday gathering but also store well as leftovers for a compliment to any meal.
BLT Deviled Eggs
- 4 slices of bacon
- ½ cup small chopped roma tomato
- 12 hard boiled eggs
- 1 cup Chosen Foods Avocado Oil Mayonnaise
- 1 tbsp dijon mustard
- ½ cup spinach or arugula finely chopped
- ½ tsp sea salt
- ¼ tsp black pepper
- Chives chopped for garnish
Crisp the bacon in large skillet. Set the bacon aside on a paper towel to cool before crumbling into very small pieces (easier for piping the filling later). Reserve ¼ cup of the bacon grease and place it in the refrigerator to cool.
Place the chopped tomato inside a few paper towels. Squeeze the tomato well to remove as much moisture as possible. Set the tomato aside for later.
Slice the eggs lengthwise and remove the yolks. Add the yolks to the bowl of a large food processor, along with the mayonnaise, dijon mustard, chopped spinach, sea salt and black pepper. Process until smooth, stopping to scrape down the sides as needed. Add the chilled bacon grease and process again. Add ¾ of the crumbled bacon (reserving ¼ for toppinand the chopped tomato. Process again very briefly just to incorporate.
If choosing to pipe the filling in a decorative fashion, scoop the filling into a large bag fitted with a star tip. Place the bag in the refrigerator for 30 minutes, or until the filling has firmed up. Pipe the filling out just before serving (it will eventually start to soften at room temperature). To fill the eggs without the star tip, scoop the filling into a large ziploc. Snip just ¼” tip off one end and portion the filling out between the egg white shells.
Sprinkle with the remaining bacon crumbles and chopped chives.