Ingredients
Units
- 10 eggs
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream, at room temperature
- 1 and 1/4tsp Dijon mustard
- 2 tablespoons capers
- 10 bacon slices
- 1/4 cup fresh baby lettuce
- 1 small tomatoes or 8-10 cherry tomatoes
- 1/4 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1/4 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.
Notes
- 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.
- 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.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer - Side dish
- Method: Cooking + mixing
- Cuisine: International