Ingredients
- 4 eggs, boiled, peeled, yolks removed, whites set aside
- 1 Roma tomato, diced
- 3 slices bacon, fried, drained, crumbled
- 3 Tbl. fresh basil, chopped finely
- 2 Tbl. extra virgin olive oil
- 2 Tbl. fresh lemon juice
- ½ tsp. sea salt
- ½ tsp. coarse ground pepper
Instructions
- Put the halved egg whites on a plate.
- In a bowl, combine the tomato, bacon crumbles, basil, olive oil, lemon juice, salt and pepper and toss together well.
- Fill the egg whites. Refrigerate or serve immediately.
Notes
These things are mighty tasty! You might want to throw in an extra egg or two!
The filling is so good and you can use on anything...would make a wonderful pita pocket sandwich, topping for iceberg lettuce, on a grilled piece of chicken.
Go ahead, imagine the possibilities!
http://allyskitchen.com/bacon-bleu-stuffed-eggs/
