BLT Deviled Eggs

Deviled Eggs with Scallions, Bacon & Cherry Tomatoes

Ingredients

6 large eggs

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp apple cider vinegar or lemon juice

Dash of hot sauce Salt & pepper to taste

3 slices of crispy bacon

2 tbsp finely chopped green scallions (green part only)

6 cherry tomatoes, sliced

Optional: paprika for garnish

Instructions

1. Boil the eggs
   Place eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool completely.

2. Peel and halve
   Once cool, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

3. Make the filling
   Mash the yolks with mayonnaise, Dijon mustard, vinegar (or lemon juice), a dash of hot sauce, salt, and pepper until smooth and creamy.

4. Fill the eggs
   Spoon or pipe the yolk mixture back into the egg whites.

5. Top it off
   Lay half a slice of crispy bacon on each egg. Add a slice of cherry tomato and a sprinkle of scallions. Finish with a light dusting of paprika, if desired.

6. Chill & serve
   Refrigerate for at least 15 minutes before serving. Serve cold and let those flavors pop!