BLT Deviled Eggs Crispy Bacon (Printable Version)

Creamy yolks topped with bacon, lettuce, and tomatoes for a flavorful bite-sized BLT treat.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar
05 - 1/4 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste

→ Toppings

07 - 3 slices thick-cut bacon
08 - 1/2 cup grape tomatoes, finely diced
09 - 1/2 cup finely shredded romaine lettuce
10 - 1 tablespoon chives, finely chopped

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel eggs and slice in half lengthwise. Carefully remove yolks and set whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper in a mixing bowl until smooth and creamy.
04 - Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, cool, and crumble.
05 - Spoon or pipe yolk filling into the egg white halves.
06 - Top each egg with shredded lettuce, diced tomatoes, crumbled bacon, and chives if desired.
07 - Serve immediately or chill until ready to present.

# Expert Tips:

01 -
  • Each egg is a mini BLT with layers of crunch, creaminess, and tang that feels fancy but is secretly simple.
  • The recipe is speedy and forgiving, making it a hero for spontaneous gatherings or when you have just a handful of ingredients.
02 -
  • If the eggs aren't fully cooled after boiling, the shells cling stubbornly and will drive you mad.
  • Letting the bacon sit too long before crumbling means it loses its crunch, so prep it last for best results.
03 -
  • If you ever overcook bacon, pulse it once in a food processor and sprinkle for perfect crunch without chewy bits.
  • A quick shake of smoked paprika on top adds smoky depth and turns ordinary eggs into a showstopper.
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