BLT Deviled Eggs
Deviled Egg Sliders are a fun twist on classic deviled eggs made into mini BLT-style appetizer sandwiches.
Equipment
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5-6 slices bacon cooked and cut into pieces
- ½ cup cherry tomatoes sliced
- Lettuce leaves cut small to fit
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath and cool completely before peeling.
- Slice eggs in half lengthwise and remove yolks into a bowl.
- Slice a small bit off the bottom of each half so they sit flat
- Mix the egg yolks with mayonnaise, mustard, salt, and pepper until smooth.
- Spoon or pipe filling onto the bottom of each egg.
- Add bacon, lettuce, and tomato on top of the filling.
- Secure with a toothpick and sprinkle with seasoning if using.
Notes
- Use older eggs if possible: Slightly older eggs are usually easier to peel after boiling which helps keep the egg whites looking smooth.
- Cool the eggs completely: An ice bath helps stop the cooking process and makes peeling much easier.
- Dry the lettuce well: Extra moisture can make the tops watery over time, so pat the lettuce dry before adding it.
- Pipe the filling for cleaner presentation: Using a piping bag gives the eggs a cleaner look for parties and holiday trays.
- Cook extra bacon: A little extra bacon sprinkled over the tray right before serving makes these look even better.
Nutrition
Calories: 111kcalCarbohydrates: 1gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 91mgSodium: 236mgPotassium: 68mgFiber: 0.1gSugar: 0.3gVitamin A: 157IUVitamin C: 1mgCalcium: 14mgIron: 0.5mg
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