Mixed Green Salad with BLT Deviled Eggs and Bacon Vinaigrette Recipe

Ingredients

• 12 large eggs
• 4 slices bacon, cut into ¼-inch dice
• 2 tablespoons diced onions
• 3 tablespoons plus 2 teaspoons coconut vinegar or red wine vinegar, divided
• 1 teaspoon Dijon mustard
• 3 tablespoons MCT oil or extra-virgin olive oil
• ½ cup mayonnaise, homemade or store-bought
• 2 teaspoons prepared yellow mustard
• ½ teaspoon fine sea salt
• 6 cherry tomatoes, quartered
• 6 cups mixed greens, plus a few tablespoons finely chopped greens for garnish
• Sliced fresh chives, for garnish

1. Place the eggs in a large saucepan and cover with cold water. Bring to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in the hot water for 11 minutes.
Meanwhile, make the bacon vinaigrette
2. Cook the diced bacon in a skillet over medium heat until crispy, about 5 minutes. Remove the bacon from the pan, leaving the drippings in the skillet. Add the onions, 3 tablespoons of the vinegar, and the Dijon mustard. Cook over medium heat until the onions soften, about 2 minutes. While stirring with a whisk, slowly add the oil to the pan. Whisk well to combine. Set aside.
To make the deviled eggs
3. After the eggs cook for 11 minutes, drain the hot water and rinse the eggs with very cold water for a minute or two to stop the cooking process. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl (or food processor). Mash the yolks with a fork (or in a food processor) until they are the texture of very fine crumbles. Add the mayonnaise, remaining 2 teaspoons of vinegar, yellow mustard, and salt. Fill the egg white halves with the yolk mixture. Top each deviled egg with a cherry tomato quarter and sprinkle with the crispy bacon, chopped lettuce, and sliced chives.
4. Dress the rest of the lettuce with the bacon vinaigrette, divide among six plates, and place four deviled eggs on each plate.
5. If not serving immediately, do not dress the lettuce with the vinaigrette until just before serving. Store the vinaigrette in an airtight jar in the fridge for up to 5 days. Keep leftover deviled eggs in an airtight container in the fridge for up to 3 days.