BLT Deviled Eggs are a poppable party bite loaded with bacon, lettuce, and tomato! Who needs a sandwich when you can have deviled eggs!
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Great deviled eggs are one of my food obsessions. They come in about a million different flavors (or at least I dream they do) and they’re perfect for any occasion! With summer just around the corner, and starting to rear it’s head here in AZ, I wanted to make a classic deviled egg that works for all your spring and summer parties.
During the hotter months, I avoid my oven like the plague. My slow cooker sits on my counter regularly and sandwiches are my lunch of choice. BLTs are one of those classic sandwiches everyone loves and the inspiration for these eggs. While I normally substitute avocado for tomato in my BLTs, I went traditional for these eggs. I’m totally one of those people that think raw tomatoes are gross. It’s the gooey insides. Take those away and I’m more open minded. Which is good because these eggs are awesome!! The fresh lettuce & pops of tomato paired with the creamy filling and salty bacon is a flavor combination you can’t resist. Per the usual, I could probably eat a dozen of these by myself, but I try to share. And then go sneak the last two that everyone is not eating so they’re not “that guy” that takes the last one. I’m totally that guy.
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BLT Deviled Eggs
- 6 hard-boiled eggs cooled and peeled
- 1/2 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 Roma tomato seeded and finely diced
- 3 strips bacon cooked crispy
- 1 romaine lettuce leaf fine chopped
Finely chop 2 strips of bacon and set aside. Cut the other strip of bacon into 12 pieces for garnish, set aside.
Cut each of the hard-boiled eggs in half. Place the yolk in a medium mixing bowl and the whites on a serving plate.
Use a fork to break up the yolks until they look like crumbs. Add the mayonnaise to the yolks and mix to combine with a large spoon or rubber spatula. (Use the back of the spoon or the spatula to smush the egg yolks into the mayo for a creamy texture.)
Add 1/2 of the tomatoes and the finely chopped (2 strips) of bacon to the yolk mixture. stir until evenly combined. Season with salt and pepper, and mix to combine.
Fill a piping bag or Ziploc bag with the corner cut off with the yolk mixture. Pipe the yolk mixture into each of the egg white halves, overfilling the cavity.
Top each deviled egg center with a little lettuce, tomato, and one piece of the remaining bacon.
Any green lettuce would work for this recipe. I prefer to use a lettuce with a deeper green color to really stand out from the other colors.
If you're making these eggs ahead of time, do everything except add the lettuce. Instead, garnish the tops of the eggs at the last minute with lettuce to keep the greens crisp. If you want to have these eggs ready to go 100% percent ahead of time, you could substitute spinach for the lettuce as it won't wilt as easily.
This post first appeared on Sweet Tea & Saving Grace where I am a contributor.