Ingredients
6 large eggs
2 slices thick-cut bacon, cut into quarters
1/4 c. mayonnaise
1 tbsp. sliced fresh chives
1 tsp. hot sauce (such as Cholula)
1 tsp. red wine vinegar
Kosher salt
Freshly ground black pepper
1/2 c. quartered grape tomatoes
1/2 c. shredded romaine lettuce
Preparation
Step 1Place eggs in a large pot and cover with cold water by about 1". Place pot on stove and bring to a boil. Immediately remove from. heat and cover pot. Let sit 11 minutes. Meanwhile, prepare a medium bowl of ice water. When time is up, drain eggs and submerge in ice water.Step 2Meanwhile, heat a large skillet over medium heat. Cook bacon, stirring occasionally, until crisp, about 4 minutes per side. Transfer to a paper towel–lined plate.Step 3In a medium bowl, whisk mayonnaise, chives, hot sauce, and vinegar; season with salt and black pepper.Step 4Peel and halve eggs. Spread mayonnaise mixture on cut side of one egg half. Top with tomatoes, lettuce, and bacon. then top with other half of egg; season with salt and black pepper.
And did we mention these are adorable? It’s difficult to not crack a smile when eating these, meaning they’re perfect for everyone from on-the-go adults to hungry kids after school. They’re also a great make-ahead option, since you can do so many of the steps for them ahead of time. Making bacon for breakfast? Save some for these for later. Hard-boiling some eggs for Niçoise salad, for topping ramen noodles, or for adding protein to a vegetarian sandwich (like our sabich sandwich or egg salad sandwich)? Check out our tips for how to get perfect hard-boiled eggs every time—you can even make them in your air fryer! Then do future you a favor and make extra to turn into these egglets. Love the spicy mayo here? Us too. Do like we do and make a big enough batch to last all week. You can use it for these egglets, and for dipping French fries into, topping rice bowls with, or for turning into pasta or potato salad. We kept these simple, but you could definitely jazz them up if you want. Try swapping out romaine for mixed greens or arugula, or adding different vegetables (we think a perfect little round of sautéed zucchini would be nice). Want to keep this completely vegetarian? Try one of our bacon dupes, like our sweet potato bacon or eggplant bacon. You could even add peanut butter if you’re feeling wacky (hey, if food editor June liked it on her PLT sandwich, maybe it’ll turn out great here too). Made these? Let us know how it went in the comments below.
