Rumor has it that there is a huge sporting even happening this weekend. Two brothers duking it out on the gridiron to win the title of champion. At least that’s what people are telling me, because, to be honest, if it isn’t Big10 college football, I don’t know much about it.
Even if I may be more interested in the Puppy Bowl than the Superbowl, it doesn’t mean I haven’t been to my fair share of Superbowl parties and made my fair share of party snacks that would be perfect for your weekend festivities. For example, these deviled eggs are a fun spin on the classic BLT sandwich with bacon, sundried tomatoes, parsley (for the lettuce). While I used freshly cooked bacon, you could easily substitute Bacon Bits and dried parsley if you are short on time or energy.
So say yes to that last minute Superbowl Party invite, whip up a batch of these eggs, and be ready to talk about the commercials on Monday morning. I won’t lie, I’ll be watching the latest episode of Downton Abbey and sipping wine. I won’t be watching football for another 7 months or so… GO BLUE!
BLT Deviled Eggs
makes 12-24 servings
1 dozen eggs
5-6 sliced of bacon, cooked and crumbled
2 tablespoons finely chopped parsley
2-3 tablespoons diced sundried tomatoes
1.5 tablespoons regular yellow mustard
½ cup mayonnaise
1 teaspoon onion powder
salt and pepper
1) Place eggs in a large pot cold of water, enough to cover all 1 dozen eggs with at least an inch of water. Bring water to a boil. Once it has reached boiling let cook for an additional 10 minutes.
2) Remove eggs from boiling water and place immediately in a bowl of ice water. Change the ice water at least once to bring the temperature of the eggs down quickly.
3) Peel the eggs and slice in half lengthwise. Carefully remove the yolks into a medium sized bowl and set aside the egg whites.
4) Using a fork or potato masher, mash the egg yolks. Mix in the crumbled bacon, parsley, sun-dried tomatoes, onion powder, salt and pepper. Stir in the mustard and mayonnaise until well combined.
5) Fill the egg whites with the BLT egg yolk mixture, top with an additional parsley leaf for presentation (optional) and serve.