4th of July called for some special deviled eggs and I thought this would be a crowdpleaser. BLTs are one of the very few sandwiches my kiddos are excited about and these hit the spot. Everything is better with bacon.

These are best prepped ahead, but assembled when eating. I brought the egg halves with the filling on the side and the toppings on the side.

BLT Deviled Eggs
Ingredients: (for ~8-10 people)
8 eggs, hardboiled
1/4 cup mayo
1 tablespoon yellow mustard
optional: liquid smoke
2 strips of bacon, crumbled, or bits
~2 tablespoons tomatoes, chopped
~2 lettuce leaves

Directions:
Slice the eggs and drop the yolks into a food processor. Add in most of the mayo – reserving a tablespoon, mustard, liquid smoke if using, salt, pepper and blend until smooth. Stir in half the bacon.

Stand a ziplock bag up in a glass and spoon the filling in. Refrigerate until serving.
Pipe the filling into the eggs when serving. Drizzle with remaining mayo and sprinkle with lettuce tomato and remaining bacon.
Enjoy!

Too fussy? Chop it all together for BLT egg salad and ta-da!