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Devilled Eggs with Bacon, Lettuce, and Tomato

A simple and tasty dish combining creamy egg yolk, crispy bacon, and fresh veggies, perfect for lunch or snacks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Egg Ingredients
  • 6 whole hard-boiled eggs Cooked and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt Salt to taste
  • Pepper Pepper to taste
Topping Ingredients
  • 2 slices double smoked bacon Cooked until crispy
  • 1 cup crisp lettuce Chopped
  • 1 medium tomato Diced

Method
 

Preparation
  1. Peel the hard-boiled eggs and slice them in half lengthwise.
  2. Remove the yolks and place them in a bowl.
  3. Cook the bacon in a skillet until crispy, then chop it into small pieces.
  4. Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
  5. Stir in the chopped bacon.
  6. Spoon or pipe the yolk mixture back into the egg whites.
  7. Top with chopped lettuce and diced tomato before serving.

Notes

Store the prepared eggs in the fridge for up to 2 days. Add lettuce and tomato just before serving to keep them crisp.