Creamy deviled eggs with crispy bacon, lettuce and tomato. These are as cute as they're delicious and make the best addition to an Easter brunch table, Mother's Day gathering, barbecue or casual party. The components can be made in advance and you just have to assemble them at the last moment.
Tasty and cute
Deviled eggs are the quintessential vintage appetizer that's extremely popular. I can stuff myself with them and skip the rest of the buffet table.
So if you're craving a new twist on a classic, look no further than this egg appetizer (maybe also the avocado eggs) that combines the best of a BLT sandwich with the creaminess of deviled eggs filling, in a flavor-packed bite that will make everyone return for more.
They always appear at our Easter brunch, and they're eagerly expected. We wouldn't dream of not making them. I kinda love when I'm 'forced' to make food I absolutely love!
If you're a deviled eggs and bacon fan, you're in for a treat.
They're the best savory appetizer. Smoky, creamy and fresh, the mini sandwich presentation makes them even more appealing.
- Flavor and texture: a lot goes on when you bite into these eggs.
- Crowd pleaser: they will impress at any gathering or party.
- Easy to make: simple ingredients and straightforward instructions. Easier than they look.
- Versatile: serve them as an appetizer, snack, or part of a brunch spread. They are perfect for Spring occasions like Easter and Mother's Day.
Ingredient Notes
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Eggs: fresh, large.
- Sour cream: Use regular, full-fat for a richer filling.
- Mustard: Dijon or Ancienne are the best.
- Capers: regular ones. If using the huge ones, chop them.
- Bacon slices: Make sure they're crisp.
- Lettuce: I like baby lettuce, but any type you like works.
- Ground cumin, optional.
Variations & substitutions
- Avocado: Incorporate mashed avocado into the filling.
- Spicy: Add minced fresh jalapeños or a dash of hot sauce to the filling.
- Ranch: Mix dry ranch dressing into the filling for a tangy and flavorful twist. If using bottled, be careful not to soften the yolk mixture too much.
How to hard-boil eggs
- Place your eggs in a single layer in a saucepan or pot. Don't overcrowd. Add cold water to the pot to cover the eggs by about an inch. I also add some salt, which should prevent the whites from leaking if the eggshells crack.
- Bring the water to a rolling boil over high heat. Immediately lower to medium heat.
- Let the eggs boil for exactly 10 minutes. Use a timer; I use my phone. While the eggs are cooking, prepare a large bowl of ice water.
- Use a slotted spoon, or drain the pot over the sink and transfer the eggs to the bowl of ice water. This will stop the cooking process. Let the eggs cool in the ice water for 5-10 minutes.
- To avoid that awful greenish-gray circle where the white meets the yolk, don't overcook them, and don't just leave them in the water for a long time.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under cool running water. Remember, the freshness of the eggs can affect the ease of peeling, so if you find it difficult to peel the eggs, you might want to try using slightly older eggs.
Steps to make deviled eggs with BLT
Assembly: The closer you put these deviled eggs together before serving, the better it is for the freshness and crispiness of the bacon and lettuce.
- Bacon: make sure it's very crisp when you assemble the eggs. Make sure to cook it until it's golden brown and crispy before chopping it finely and adding it to the filling.
Or, you can cook the bacon in the oven on a wire rack to help render out excess fat and achieve a crispier texture.
- Filling: it can be made ahead and kept well covered in the fridge for a day. Check seasonings before assembly and adjust if necessary.
Avoid an overly salty filling: be mindful of the salt content in the ingredients you're adding, such as bacon and any seasoned condiments like mustard or mayonnaise. Taste the filling as you mix it and add the salt at the end.
Serving Tip
If your eggs don't sit on the plate and wobble to one side, you can cut off a very thin layer from the bottom of the egg whites to flatten it so it stands better on its own on the plate.
Storage
- Make ahead: we recommend storing the egg white and filling separately in different containers.
- Refrigerate leftovers covered with plastic wrap or in an airtight container. Remove the lettuce and tomato pieces if storing for more than a few hours as they will wilt and release liquid.
- They do not freeze well in our opinion.
Kitchen Notes
- Organization: Read the recipe first and ensure you have ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Preparation is key: before assembly, your eggs must be cooled properly. This makes them easier to handle and ensures the yolks have the right texture for the filling.
- Bacon texture matters: it's essential to cook it until it's crispy so it adds a satisfying crunch to the creamy filling, enhancing the overall texture of the deviled eggs.
- Balance of flavors: you want the bacon to provide a savory and smoky flavor without overpowering the other ingredients. Similarly, the lettuce and tomato should add freshness and a subtle crunch without making the filling too watery.
- Presentation makes a difference: While taste is paramount, presentation also plays a significant role in making these unique deviled eggs visually appealing. Sprinkle black pepper or sea salt flakes on top of the eggs after assembly, use skewers to keep them straight, and serve on a nice platter. You can add lettuce leaves as a layer, so it's even more colorful.
- Serve fresh: BLT deviled eggs are best served shortly after assembly so the flavors and textures are at their peak. If you need to prepare them in advance, it's best to store the filling and egg whites separately and assemble just before serving to prevent the eggs from becoming soggy.
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BLT Deviled Eggs
Ingredients
- 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
- 10 bacon slices
- ¼ cup fresh baby lettuce
- 1 small tomato or 8-10 cherry tomatoes
Instructions
- Put 10 eggs in a deep pot and cover with water. Add salt or a splash of vinegar and wait until it boils. As soon as it does, count 10 minutes (I use my phone's timer). Remove the eggs from the heat when they have boiled for exactly 10 minutes.
- Drain the pot and place it with the eggs under cold water or in a bowl with ice water to stop cooking. Don't leave them in the water for more than 15-20 minutes.
- When the eggs are cool enough to handle, peel and cut them in half. Separate the yolks into a medium bowl.
- Mash yolks with a fork and stir in 2 tablespoons mayonnaise and 2 tablespoons sour cream, 1 ¼ teaspoons Dijon mustard, 2 tablespoons capers, ¼ teaspoon garlic powder, saltand black pepper to taste, and ¼ teaspoon cumin if using. Mix well until you get a homogeneous mixture.
- Cook 10 bacon slices in a clean non-stick skillet until crisp. Drain on paper towels. Cut the bacon in pieces.
- Using a small teaspoon, fill the hole in all egg whites and add more so that the mixture coats the entire egg half.
- Place a piece of bacon on top of each egg. Thinly slice 1 small tomato or 8-10 cherry tomatoes and place a slice on top of the bacon. Then divide ¼ cup fresh baby lettuce and add a small piece to each egg. close with the other half of the egg white.
- Use toothpicks or shrimp skewers to secure the eggs. Garnish with a sprinkle of pepper or a caper on top. Transfer to the serving platter.
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