BLT Deviled Eggs Crispy Bacon (Print)

Creamy eggs with crispy bacon, diced tomatoes, and shredded lettuce create a tasty BLT-inspired appetizer.

# 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

# Directions:

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 transfer to a mixing bowl; set whites aside.
03 - Mash yolks with mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until a smooth consistency is achieved.
04 - Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, allow to cool, then crumble.
05 - Spoon or pipe the yolk mixture into the egg white halves.
06 - Top each filled egg with shredded lettuce, diced tomatoes, crispy bacon crumbles, and chives if desired.
07 - Serve immediately or chill until ready to present.

# Expert Advice:

01 -
  • It’s a snack that tastes like a BLT, but without the bread—perfect for gluten-free friends.
  • The layers of creamy and crunchy textures make these eggs disappear fast when served at any gathering.
02 -
  • If you overcook the eggs, the yolks turn green—set a timer and don’t rush the cooling step.
  • Letting the bacon cool before crumbling prevents greasy fingers and soggy toppings.
03 -
  • Use eggs a few days old for easier peeling—it’s the secret no egg carton tells you.
  • Piping the filling instead of spooning gives you neat, bakery-style eggs every time.
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