BLT Deviled Eggs / by Chelsea Zwieg

Anyone who's ever watched Glee (back before it was horrible) knows that there is nothing better than a mashup. Even if over-the-top musical numbers aren't your thing, chances are you'll be more than on board with a food mashup. AKA, taking two foods that are already the best and throwing them together to create something even better. Sometimes these things get fancy celebrity couple names, like cronuts  and turducken. Sometimes it's more of an inception level, Russian nesting doll situation with cookies baked inside of cookies. And then, at the best times, it's my favorite sandwich and my favorite Easter food all rolled into one. BLT Deviled Eggs, all day every day. 

Like anyone with a soul, I am a BIG fan of dying Easter eggs. But I'm much more likely to want to dye two dozen eggs than I am to eat two dozen hard-boiled eggs. Nothing personal to the poor little things, but there are few foods that are quite as plain. So this year, I am going to suggest you take a moment, admire you're handiwork (because I'm sure it's top of the line) and then start peeling, because some seriously next-level deviled eggs are in your future. 

These have a base similar to most deviled eggs (mayo, mustard, a little salt and pepper) that gets mixed with super crunchy crumbled bacon, a little bit of fresh tomato and vibrant green scallions. For years I was under the impression that deviled eggs were a serious pain to make and that I should probably just wait until someone else brought them to a party to sneak the tray off to a corner and satisfy all my longings. But, for real, they could not be easier. Once you have the eggs boiled (and decorated, because why not) and peeled, the filling can be mixed together in 5 minutes. After that, just scoop it into a Ziploc with the corner snipped off (or a pastry bag, if you're feeling fancy) and pipe it right back into the whites. Any imperfections in your yolk piping can be covered up with bacon bits and scallions, which eliminates the high stakes presentation game that I think was keeping me from making deviled eggs for so long. 

And there you have it, the Easter brunch mashup of your dreams. It may not have a fancy nickname, but we'll leave that to the Brangelinas and Cronuts of the world. All you need to know is that they are really, really good. 

BLT Deviled Eggs

Makes 12 

| Ingredients

  • 6 eggs
  • 1/4 cup mayo
  • 1 tbsp. dijon mustard
  • 1 tsp. white wine vinegar
  • 3 cherry tomatoes, small diced
  • 1 scallion, finely chopped with the white discarded
  • 3 slices crispy bacon, crumbled
  • salt and pepper, to taste

| Instructions

  • Place eggs in a medium saucepan and cover with water. Bring water to a boil over high heat. Once it begins to boil, remove pan from the heat and let eggs cook for 12 minutes. Remove eggs from pan and run under cold water. 
  • Once the eggs have cooled, peel and slice in half lengthwise. Scoop out the yolks into a small bowl and mash them with a fork. Add in mayo, mustard and vinegar and stir until smooth. Stir in the tomatoes, bacon and scallion, leaving a small portion of bacon and scallion behind. Season to taste with salt and pepper. 
  • Scoop the yolk mixture into a pastry bag or a Ziploc bag with the corner snipped off. Pipe filling into the whites. Top with remaining scallion and bacon bits.