Blt Nibbles Recipes

THANKSGIVING NIBBLES THAT WON'T FILL YOU UP: BLT DEVILED EGGS

Steps:

• Place eggs in a pot and cover with water
• Bring to a boil, cover pot, turn off heat and let stand 10 minutes
• Run eggs under cold water, crack the egg shells and soak a couple of minutes
• Peel and halve eggs or cut the top third of the egg off to serve eggs upright you'll have 12 upright eggs versus 24
• Scoop out the hard yolks into a small mixing bowl
• Meanwhile, brown the bacon until crisp and drain on paper towels
• Add bacon bits to 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 plastic baggie and cut the corner off to form a makeshift pastry bag
• Pipe the filling into egg whites and top with shredded lettuce and sliced tomatoes

BLT NIBBLES

Steps:

• Cut a thin slice off the top of each tomato.
• Scoop out and discard the pulp (I use the handle end of a small teaspoon, or use a melon-baller).
• Invert tomatoes on paper towels to drain.
• In a small bowl, combine all remaining ingredients and mix well.
• Spoon into tomatoes.
• Refrigerate until ready to serve.

BEST BLTS

Steps:

• Season the tomato slices with salt and pepper and allow to rest on paper towels to absorb liquid.
• In a large cast iron skillet, cook the bacon until crisp (about 15-20 minutes) and drain on a paper towel.
• Pour off the bacon fat (but save it for other recipes!) leaving a tiny coating of fat in the pan. Over a very low heat, put the slices of bread in the skillet and warm/toast them on both sides until lightly browned (about 3-4 minutes total).
• Remove bread from the skillet and, for each sandwich, top one bread slice with 2 tomatoes, 3-4 slices bacon, 3 lettuce leaves, and 1 tbsp dressing; top with the other bread slice and serve immediately.