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
Scale
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
