Crispy BLT Deviled Egg Boats

Heat 2 teaspoons of Extra-Virgin Olive Oil (2 tsp) until simmering in a large nonstick skillet over medium heat. Remove from heat and stir in Garlic (1 clove) and Sea Salt (1/8 tsp); let stand 10 minutes. Return pan to medium heat and add Panko Breadcrumbs (4 Tbsp), folding until well-coated. Toast until golden brown, stirring and watching to prevent burning; this will take about 3 minutes. Scrape crumbs onto a large plate to cool; wipe out skillet, reserving for further use.

Slice 6 Eggland's Best Hard Cooked Eggs (8) in half lengthwise and remove yolks to a large plate. Smash yolks with a fork until very smooth and scrape into a medium bowl. Stir in 1 tablespoon of the Butter (2 Tbsp), Mayonnaise (2 1/2 Tbsp), Yellow Mustard (1/2 tsp), Worcestershire Sauce (1/2 tsp), Sea Salt (1/4 tsp), Freshly Ground Black Pepper (1/8 tsp), Sun-Dried Tomatoes (1 1/2 Tbsp), and Pickled Jalapeño Pepper (1 Tbsp), blending thoroughly. Stuff into cavities of egg whites and smooth top with a butter knife to make an even covering of filling over entire flat surface (there will be extra filling; reserve it.) On the same plate, that yolks were smashed, coarsely chop and finely smash the remaining 2 hard-cooked EB eggs. Fold into the reserved excess filling, add Distilled White Vinegar (1 tsp) and remaining butter and set mixture aside.

Place flat sides of stuffed EB eggs on top of the crispy garlic crumbs, coating well and leaving on plate until all are coated (do not coat rounded sides.) Return large skillet to medium heat and brush remaining 2 teaspoons of Extra-Virgin Olive Oil (2 tsp) over pan bottom. When hot, place all eggs in skillet, crumb side down, and fry until browned, about 2 minutes. Remove pan from heat.

Cut ends from Lettuce Leaves (12) to make 5” long ‘boats.’ Spoon and spread remaining filling mixture over bottom lengths of romaine boats and arrange on serving platter. Sprinkle crumbled Cooked Bacon (1/2 cup) over filling and top with a crisped EB egg; sprinkle with Fresh Chives (2 Tbsp).