BLT Deviled Eggs

Ingredients

1 Dozen Eggs
5 Strips of Bacon
1 Dozen Cherry Tomatoes
2 Cups - Mayonnaise (less or more depending on your taste)
1 densely packed Cup of Shredded Lettuce
A Pinch of Black Pepper
A Pinch of Salt


Preparations

First off, I want to say that sometimes people make things a bit more complex than it needs to be. Take this recipe for example, there are other BLT Deviled Egg recipes that have things like Worchestershire sauce and other ingredients in it.... Why??? There is no need for any of that, you are taking away the taste of the egg itself by adding so many things to it. This recipe may not have many ingredients, but you taste everything in it as a whole instead of trying to get fancy and drown it in things you don't need. So, start by boiling your eggs in some water and get that bacon started as well (you want it done, but still a bit on the soft side). Once the bacon is done set it aside to cool and once the eggs are done, drain the pot of all of the hot water and run cold water over the eggs to help cool them down. When cooled, get rid of the shells and cut them in half long ways from top to bottom. Pull out the yolks and place them in a large mixing bowl, place the egg whites aside for now. Once all of the yolk is in the bowl you need to break them up into tiny little pieces so you won't have any clumps of yolk in the mixture. Cut the bacon into pieces (as small as you can get them) and incorporate into the yolk as well as the mayo, lettuce, salt, and pepper. Mix, Mix, Mix...... Then mix some more until everything is evenly proportioned. Use a spoon to scoop and deliver to the egg whites. Cut the little tiny baby tomatoes in half long ways as well and place them on top of each deviled egg. You are good to go, serve, enjoy, make another batch for everyone else since you ate the first batch...... happens to me often!