Easter is just around the corner, folks! (For those of you not paying attention to the calendar, Easter is early this year, March 31st). And just because it may not resemble spring yet as you gaze out the window… to be honest, I’m watching snow flurries fly as I type this…does not mean your Easter table can not reflect spring time flavors!
For many people across the world, their Easter Sunday meals include items ringing in the new season, inspired by warmer weather. And sitting between those spring inspired dishes are usually family favorites that everyone looks forward to each year, no matter what the weather. And for my family, the one thing that has to be on any holiday table from Thanksgiving to Easter is deviled eggs.
Not to brag, but I’m kind of famous for my deviled eggs. Okay, so the fame is limited to my family, but still. I am required to bring them to every family function, and it is simply understood that even if I contribute other yummy things, I’m never off the hook for the eggs. There really isn’t anything special about them, but for whatever reason, they go nuts over them!
So I figured this year why not take my base recipe that everyone enjoys, and play around with it a little bit? Have some fun with it. Add some new flavors that signal the coming of sunnier days. Well, one of my favorite things to eat during the spring and summer months is a simple BLT sandwich made with fresh veggies from the garden. It truly is one of life’s simple pleasures. So that is where the inspiration for this new, tasty and fun deviled egg came from. They are just as easy to make as “regular” ones, but have just enough something extra to make them unique and new.
I wish you and your families a very Happy Easter. I hope it’s full of blessings, and of course, delicious food!
BLT Deviled Egg Instructions
BLT Deviled Eggs
Recipe by Krista @ Everyday Mom’s Meals
- 10 eggs
- 1/4 cup mayo
- 4 tsp yellow mustard
- 5 slices of bacon, cooked crisp and finely chopped
- 2 small tomatoes, seeded and finely chopped
- Salt and Pepper to taste
- Shredded Lettuce
- Paprika, for garnish
- Place eggs in a medium pan. Cover with cold water.
- Bring to a boil and boil for 13 minutes.
- Remove from heat and rinse with cold water.
- Chill for a few hours or overnight for easy peeling.
- When ready, peel eggs, rinse, dry and cut in half.
- Add yolks to a medium bowl and use a potato masher to break up. Add mayo, mustard, salt and pepper. Mix well. Add bacon and tomatoes. Mix gently.
- Spoon mixture into egg halves. Sprinkle with paprika. Top with shredded lettuce