Crispy BLT Deviled Egg Boats
From 3 to 93, everybody loves this easy-to-grab, little hand-held snack. A tray of these beautiful, crispy Deviled Eggs is guaranteed to disappear quickly from any appetizer table. I’ll put up Eggland's Best eggs in a blind taste test any day! The first time I made my husband Poached Eggs with EB eggs, he noticed. He commented on the quality, taste and height of the eggs - unsolicited! I instantly knew that the little red EB logo was the seal of approval for all of my cooking and baking needs.
Make This Recipe
Ingredients
Crispy Garlic Crumbs:
4 teaspoons extra virgin olive oil, divided use
1 clove garlic, mashed with fork
1/8 teaspoon sea salt
1/4 cup panko breadcrumbs
Egg Filling:
8 Eggland’s Best Hard-Cooked Peeled Eggs, divided
2 tablespoons very soft butter, divided use
2 1/2 tablespoons mayonnaise
1/2 teaspoon yellow mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sea salt
1/8 teaspoon freshly cracked pepper
1 1/2 tablespoons finely chopped sundried tomatoes (not oil-packed)
1 tablespoon minced pickled jalapeños (regular or tamed, or minced dill pickles if preferred)
1 teaspoon white vinegar
12 inner romaine heart leaves
1/2 cup crumbled crisply-cooked bacon
2 Tablespoons chopped fresh chives
Preparation
- Heat 2 teaspoons of olive oil until simmering in a large nonstick skillet over medium heat. Remove from heat and stir in garlic and salt; let stand 10 minutes. Return pan to medium heat and add breadcrumbs, folding until well-coated. Toast until golden brown, stirring and watching to prevent burning; this will take about 3 minutes. Scrape crumbs onto a large plate to cool; wipe out skillet, reserving for further use.
- Slice 6 Eggland’s Best eggs in half lengthwise and remove yolks to a large plate. Smash yolks with a fork until very smooth and scrape into a medium bowl. Stir in 1 tablespoon of the butter, mayonnaise, mustard, Worcestershire, salt, pepper, tomatoes, and jalapeños, blending thoroughly. Stuff into cavities of egg whites and smooth top with a butter knife to make an even covering of filling over entire flat surface (there will be extra filling; reserve it.) On the same plate, that yolks were smashed, coarsely chop and finely smash the remaining 2 hard-cooked EB eggs. Fold into the reserved excess filling, add vinegar and remaining butter and set mixture aside.
- Place flat sides of stuffed EB eggs on top of the crispy garlic crumbs, coating well and leaving on plate until all are coated (do not coat rounded sides.) Return large skillet to medium heat and brush remaining 2 teaspoons of olive oil over pan bottom. When hot, place all eggs in skillet, crumb side down, and fry until browned, about 2 minutes. Remove pan from heat.
- Cut ends from romaine leaves to make 5” long ‘boats.’ Spoon and spread remaining filling mixture over bottom lengths of romaine boats and arrange on serving platter. Sprinkle crumbled bacon over filling and top with a crisped EB egg; sprinkle with chives.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 106 |
| Fat | 8.5g |
| Saturated Fat | 2.7g |
| Cholesterol | 126mg |
| Sodium | 247mg |
| Carbohydrates | 2g |
| Dietary Fiber | 0.4g |
| Protein | 5.6g |