BLT Deviled Eggs are a fun party bite with all the flavors of the classic sandwich!
There’s nothing I love more than showing up to a party and finding out they have a platter of some great deviled eggs! I’m kind of obsessed with them. I love deviled eggs in every flavor, from original to roasted red pepper or pimento cheese. That creamy center in a one-bite egg white boat is heaven on a plate for me. I’m super picky about my “basic” deviled eggs though. No relish (eww!) and no onions, please. Just yolks, mayo, and maybe some dijon mustard or vinegar for tang. I like to keep it simple.
BLT’s are a staple at my house during the hotter months and really, you can’t go wrong with a sandwich stuffed with bacon. Since it’s starting to hit the mid-80’s here, I decided to turn this classic sandwich into a deviled egg that rivals the original. These eggs are everything I hoped they would be. Great pops of crispy, salty flavor from the bacon, little burst of fresh tomato, and just enough lettuce to give some color. These eggs are perfect for everything from potlucks to backyard barbecues. Just be sure to make a double batch, they go quickly!
Hungry for more? Try my Deviled Eggs Benedict!
- 6 hard-boiled eggs, cooled and peeled
- ½ cup mayonnaise
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 Roma tomato, seeded and finely diced
- 3 strips bacon, cooked crispy
- 1 romaine lettuce leaf, fine chopped
- Finely chop 2 strips of bacon and set aside. Cut the other strip of bacon into 12 pieces for garnish, set aside.
- Cut each of the hard-boiled eggs in half. Place the yolk in a medium mixing bowl and the whites on a serving plate.
- Use a fork to break up the yolks until they look like crumbs. Add the mayonnaise to the yolks and mix to combine with a large spoon or rubber spatula. (Use the back of the spoon or the spatula to smush the egg yolks into the mayo for a creamy texture.)
- Add ½ of the tomatoes and the finely chopped (2 strips) of bacon to the yolk mixture. stir until evenly combined. Season with salt and pepper, and mix to combine.
- Fill a piping bag or Ziploc bag with the corner cut off with the yolk mixture. Pipe the yolk mixture into each of the egg white halves, overfilling the cavity.
- Top each deviled egg center with a little lettuce, tomato, and one piece of the remaining bacon.
- Serve immediately.
If you're making these eggs ahead of time, do everything except add the lettuce. Instead, garnish the tops of the eggs at the last minute with lettuce to keep the greens crisp. If you want to have these eggs ready to go 100% percent ahead of time, you could substitute spinach for the lettuce as it won't wilt as easily.