If you love the classic combo of bacon, lettuce, and tomato but want to take it up a notch, you’re going to adore this BLT Deviled Eggs with Bacon and Tomato Recipe. It’s one of those crowd-pleasers that’s perfect for parties, potlucks, or even a fancy brunch at home. I remember the first time I made these—they disappeared so fast, my family was practically fighting over the last one! Stick around, and I’ll walk you through how to nail them every time with tips I learned the hard way.
Why You’ll Love This Recipe
- Flavor Explosion: The smoky bacon, creamy filling, and fresh tomato create a perfect bite every time.
- Easy to Make: Even if you’re new to deviled eggs, I’ll guide you step-by-step so nothing feels overwhelming.
- Customizable: You can swap out ingredients or adjust seasonings to suit your taste or dietary needs.
- Great for Any Occasion: From casual get-togethers to holiday spreads, these eggs always shine.
Ingredients You’ll Need
I’ve found that each ingredient in this BLT Deviled Eggs with Bacon and Tomato Recipe plays a key role—whether it’s the creaminess of mayonnaise and sour cream or the punch from Dijon mustard and capers. Picking fresh baby lettuce and ripe tomatoes really makes a difference in texture and brightness too.
- Eggs: Fresh eggs yield the best texture and are easier to peel after boiling.
- Mayonnaise: Use your favorite brand, or homemade if you have it—this adds creaminess.
- Sour Cream: Helps lighten the filling and adds a subtle tang.
- Dijon Mustard: Adds a gentle kick and depth of flavor.
- Capers: They bring a briny, salty pop that balances the richness.
- Garlic Powder: A subtle earthy note without overpowering.
- Salt & Black Pepper: Essential for seasoning but add them gradually to taste.
- Cumin (optional): I like this because it adds an unexpected warmth, but feel free to leave it out if you prefer classic flavors.
- Bacon: Crisp and smoky — the star of the BLT! Cook evenly for the best texture.
- Fresh Baby Lettuce: Provides a mild crunch and freshness.
- Tomato (small or cherry): Choose ripe, juicy tomatoes for the sweetest finish.
Variations
I love how versatile this BLT Deviled Eggs with Bacon and Tomato Recipe is. Over time, I’ve tweaked it based on what we have in the fridge or to accommodate guests’ preferences, and it’s always a hit. Feel free to get creative!
- Veggie-Friendly Version: Skip the bacon and add smoked paprika to the filling for a smoky vibe without the meat—your veggie friends will thank you.
- Spicy Kick: Stir in a little Sriracha or cayenne pepper to the filling for those who like a little heat. I discovered this when hosting game day and wanted something bold.
- Herbal Twist: Mix in fresh chopped chives, parsley, or dill for extra brightness—it really lifts the flavor on warm days.
- Mini BLT Deviled Eggs: Use quail eggs if you want bite-sized treats that wow your guests; just adjust cooking time accordingly.
How to Make BLT Deviled Eggs with Bacon and Tomato Recipe
Step 1: Boil Your Eggs Perfectly
Start by placing 10 eggs in a deep pot and covering them with cold water. I like adding a pinch of salt or a splash of vinegar—it helps with peeling later. Once the water hits a rolling boil, set a timer for exactly 10 minutes. Don’t guess—this timing is gold for firm but tender yolks. After that, drain and immediately transfer the eggs to cold water or an ice bath to stop them cooking. I try not to leave them longer than 15 minutes here, so they’re not too soft or watery.
Step 2: Prep Your Filling
Once the eggs are cool enough to handle, carefully peel them and slice each in half lengthwise. Scoop out the yolks into a medium bowl. Here’s where the magic happens: mash those yolks with a fork, then mix in mayonnaise, room-temperature sour cream (don’t skip this—it keeps your filling smooth), Dijon mustard, capers, garlic powder, a pinch of salt and pepper, and cumin if you’re feeling adventurous. I always taste to adjust seasoning—it’s the only way to avoid bland or overly salty filling.
Step 3: Crisp the Bacon
Cook 10 bacon slices in a clean skillet until they’re perfectly crisp—don’t rush this part! Drain on paper towels to remove excess grease, then chop into bite-sized pieces. The crispness adds that irresistible crunch contrasting the creamy filling.
Step 4: Assemble the Deviled Eggs Like a Pro
Using a small spoon or teaspoon, generously fill each egg white half with the yolk mixture, spreading it evenly so it covers the surface. Top each with a piece of crispy bacon, then add a thin slice of tomato—either from a small tomato or halved cherry tomatoes. Finally, split fresh baby lettuce leaves into small portions and nestle them on top. To keep everything secure, sandwich with the other egg half and skewer with a toothpick or small skewer. A sprinkle of fresh pepper or a lone caper garnish on top adds that extra flair before you serve.
Pro Tips for Making BLT Deviled Eggs with Bacon and Tomato Recipe
- Egg Peeling Hack: I learned that adding a bit of vinegar to the boiling water makes peeling easier and keeps whites intact.
- Room Temperature Ingredients: Let your sour cream and eggs warm slightly before mixing to get a silky, lump-free filling.
- Even Bacon Cooking: Cook bacon over medium heat for evenly crisp slices that don’t burn or stay too greasy.
- Egg Stability Tip: If your eggs wobble on the serving plate, slice a thin layer off the bottom of one egg white half to create a flat base—it’s a game changer!
How to Serve BLT Deviled Eggs with Bacon and Tomato Recipe
Garnishes
For garnishes, I keep it simple but effective—fresh cracked black pepper, a small caper here and there, or a tiny drizzle of olive oil. Sometimes, I sprinkle a bit of smoked paprika for a subtle smoky finish. I find these little touches excite the eyes as well as the palate.
Side Dishes
This dish pairs beautifully with a crisp green salad or some buttery crackers. For a brunch or party, I like serving it alongside fresh fruit or a light pasta salad to balance richness. It also complements cocktail hour spreads perfectly—you can count on these deviled eggs to disappear fast!
Creative Ways to Present
I once arranged these deviled eggs on a bed of fresh lettuce leaves shaped like a wreath for a holiday party—it was a huge hit visually and flavor-wise! Another fun idea is to serve each egg in individual mini muffin liners with a toothpick for easy grab-and-go snacking at big gatherings.
Make Ahead and Storage
Storing Leftovers
I always keep the filling and egg whites separate if I make these ahead of time. Store them in airtight containers in the fridge, then assemble right before serving to keep the eggs from getting soggy and the bacon crispy.
Freezing
This BLT Deviled Eggs with Bacon and Tomato Recipe doesn’t freeze well because of the fresh ingredients and texture changes, so I don’t recommend freezing. However, you can prepare the filling ahead and freeze that separately if needed—just thaw in the fridge and stir well before filling.
Reheating
Since deviled eggs are best served chilled, I don’t reheat them. If leftovers are cold, simply pull them out 10 minutes before serving to take the edge off the chill. The flavors really shine when they’re just cool, not ice-cold.
FAQs
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Can I make BLT Deviled Eggs with Bacon and Tomato Recipe ahead of time?
Yes! Just don’t assemble them too far in advance. Keep the egg whites and filling separate, refrigerate them, and put it together right before serving to keep the eggs fresh and bacon crisp.
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What’s the best way to peel boiled eggs for deviled eggs?
I like to add a splash of vinegar or salt to the boiling water and then shock the eggs in ice water right away after cooking. This softens the shell lining and makes peeling easier without tearing the whites.
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Can I substitute the bacon for something else?
Absolutely! For a vegetarian option, try smoked paprika in the filling or crispy fried mushrooms for a smoky, umami bite. Turkey bacon or plant-based bacon can also work well.
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How long do BLT Deviled Eggs keep in the fridge?
They’re best eaten within 24 hours for optimal freshness and texture, but stored properly, they can last up to 2 days. Just remember to assemble close to serving time.
Final Thoughts
I absolutely love how this BLT Deviled Eggs with Bacon and Tomato Recipe brings together classic flavors in a fun, fresh way that’s always a crowd favorite. Every time I make these, someone asks for the recipe or insists on “just one more.” I hope you enjoy making and sharing them as much as I do—trust me, your friends and family will thank you. So, grab those eggs and get ready to impress!
Print
BLT Deviled Eggs with Bacon and Tomato Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 servings (20 deviled egg halves) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This BLT Deviled Eggs recipe offers a creative twist on classic deviled eggs by incorporating crispy bacon, fresh lettuce, and ripe tomatoes, all layered onto creamy, flavorful egg yolk filling. Perfect as a party appetizer or a savory snack, these eggs combine the beloved flavors of a BLT sandwich in a bite-sized, elegant presentation.
Ingredients
Egg Mixture
- 10 eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream, at room temperature
- 1 ¼ teaspoons Dijon mustard
- 2 tablespoons capers
- ¼ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon cumin (optional)
Toppings
- 10 bacon slices
- ¼ cup fresh baby lettuce
- 1 small tomato or 8–10 cherry tomatoes
Instructions
- Boil Eggs: Place 10 eggs in a deep pot and cover with water. Add salt or a splash of vinegar and bring to a boil. Once boiling, start a 10-minute timer to cook the eggs fully.
- Cool Eggs: Drain the hot water and immediately transfer the eggs to cold water or ice bath to stop cooking. Let them cool for no longer than 15-20 minutes.
- Peel and Separate: When cool enough to handle, peel the eggs carefully and slice each in half lengthwise. Remove the yolks and place them in a medium bowl.
- Prepare Filling: Mash the yolks with a fork then mix in mayonnaise, sour cream, Dijon mustard, capers, garlic powder, salt, black pepper, and optional cumin until smooth and uniform.
- Cook Bacon: In a clean non-stick skillet, cook the bacon slices until crisp. Drain on paper towels and chop into pieces.
- Fill Egg Whites: Use a small teaspoon to fill the hollowed egg whites with the yolk mixture, coating the surface fully and mounding slightly if desired.
- Assemble Toppings: Place a piece of crispy bacon on top of each filled egg half, then add a thin slice of tomato (or a few halved cherry tomatoes). Divide and place small pieces of baby lettuce on top.
- Close and Secure: Close the assembled topping with the other half of the egg white and secure each deviled egg with toothpicks or shrimp skewers to hold together. Garnish with additional pepper or a caper as desired before serving.
Notes
- Serving Tip: If eggs wobble on the plate, slice a very thin layer off the bottom to stabilize them.
- Serve Fresh: Best enjoyed shortly after assembly for optimal texture and flavor. If preparing ahead, store yolk filling and egg whites separately and assemble just before serving to prevent sogginess.
Nutrition
- Serving Size: 4 deviled egg halves
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
