- 12
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Ingredients
- 12 extra-large eggs, hard cooked
- 3 slices bacon, fine chop
- 1-1.5 teaspoons Worcestershire
- 2 teaspoons hot sauce
- 1 Tbsp. prepared yellow or Dijon mustard
- 2 rounded spoonfuls mayonnaise
- 2 tablespoons onion, grated
- Salt and black pepper, to taste
- A couple of small leaves crispy Romaine hearts, thinly sliced or finely chopped
- 4 cherry or grape tomatoes, sliced {if you're making 12 upright eggs, use 8 cherry or grape tomatoes; if you’re serving halved eggs, use 24 pieces}
Preparation
Step 1
Peel and halve eggs or cut the top third of the eggs off to serve them upright – you'll have 12 upright eggs versus 24 halves. Scoop out the hard yolks into a small mixing bowl.
Meanwhile, brown bacon until crisp and drain on a paper towel-lined plate. Add the bacon bits to the egg yolks. Add the Worcestershire, hot sauce, mustard, mayo and grated onion and mash to combine. Season with salt and pepper, to taste.
Place filling in a small sealable plastic bag and cut the corner off to form a makeshift pastry bag. Pipe the filling into the egg whites and top with shredded lettuce and sliced tomatoes.