BLT Deviled Eggs
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.
Servings 5 servings
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.
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.
