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.
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 that combines the best of a BLT sandwich with the creaminess of deviled eggs filling in a flavor-packed bite that will make everyone come back for more.
They always make an appearance at out 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 fan of deviled eggs and bacon, 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.
Why make this recipe
- 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 list
- Eggs: fresh, large
- Mayonnaise.
- Sour cream: use regular, full fat for a richer filling.
- Dijon mustard.
- Capers.
- Bacon slices.
- Lettuce: I like baby lettuce, but any type you normally use works.
- Tomatoes: regular or cherry tomatoesç
- Garlic powder.
- Salt.
- Black pepper.
- Ground cumin, optional
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
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.
- Bring the water to a rolling boil over high heat and bring. 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 bowl of ice water.
- Use a slotted spoon or drain the pot and transfer the eggs to the bowl of ice water. This will stop the cooking process and help prevent the yolks from turning greenish-gray. Let the eggs cool in the ice water for 5-10 minutes.
- 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
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 bake 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.
Assembly: the closer you put these deviled egg sandwiches together before serving, the better it is for freshness.
Top Serving Tip
If your eggs don't sit on the plate and wobble to one side, you can cut off a very thin layer of the bottom of one of the egg whites to make it flat and hold 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, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Preparation is key: before assembly, it's crucial that your eggs are 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 big 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 in 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
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Ingredients
- 10 eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream, at room temperature
- 1 and ¼ teaspoon Dijon mustard
- 2 tablespoons capers
- 10 bacon slices
- ¼ cup fresh baby lettuce
- 1 small tomatoes or 8-10 cherry tomatoes
- ¼ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon cumin, optional
Instructions
- Put all the 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 the mayonnaise and sour cream, mustard, capers, garlic powder, salt and black pepper to taste. Mix well until you get a homogeneous mixture.
- Cook the 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 the filling. Thinly slice the tomato and place a slice on top of the bacon. Then put fresh baby lettuce and close with the other part of the egg.
- 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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