BLT Deviled Eggs
If you love a good BLT, wait until you try it in deviled egg form! These BLT Deviled Eggs are creamy, smoky, fresh, and just the right amount of indulgent. Perfect for brunch, holiday spreads, or any time you need a crowd-pleasing appetizer that looks as good as it tastes.
Introduction
If I’m being honest, there are few things in life as charming as a plate of deviled eggs at a gathering. They’re bite-sized, a little retro, endlessly customizable, and – most importantly – they’re always the first thing to disappear from the table. But if you’ve been making the same old deviled eggs for years, it might be time for a glow-up. Enter: BLT Deviled Eggs.
These beauties take everything we love about a classic BLT sandwich – the salty crunch of bacon, the sweet juiciness of fresh tomatoes, and the crisp freshness of lettuce- and wrap it all up in a creamy, savory, perfectly seasoned deviled egg. It’s a clever mash-up that somehow feels both nostalgic and new.
I’ve made my fair share of deviled eggs over the years for brunches, picnics, baby showers, holiday dinners, and even just because I was craving them on a Tuesday afternoon. But the first time I made these BLT-inspired ones, something magical happened. I set them down on the counter, stepped away to grab a drink, and when I came back… they were gone. Vanished. People weren’t just eating them – they were hovering around the plate, chatting with one hand and subtly reaching for “just one more” with the other.
That’s when I knew this recipe was a keeper.
A Little Deviled Egg History (Because Food Stories Are Fun)
Deviled eggs have been around for centuries – long before potlucks and Easter brunches were a thing. In fact, the idea of stuffing boiled eggs with a seasoned filling dates all the way back to ancient Rome, where wealthy hosts served them as a fancy starter. The term “deviled” came much later, around the 18th century, when “deviled” meant any food that was highly seasoned or spiced. Over time, the definition softened, and today “deviled” pretty much means “mashed yolk mixed with something delicious and spooned back into the egg white.”
Here in the U.S., deviled eggs really hit their stride in the 1950s and 60s. Think cocktail parties, mid-century platters, and a certain flair for making things look just a bit fancier than they really are. And while the traditional paprika-topped version is still beloved, the beauty of deviled eggs is that they’re a blank canvas. Add a little creativity- like in these BLT deviled eggs – and suddenly you’ve got something that feels brand new.
Why BLT Deviled Eggs Are So Special
A BLT is one of the simplest sandwiches you can make, but it works because every component plays its part perfectly. Bacon brings the crunch and salt, lettuce gives you freshness, tomato offers juiciness and acidity, and the bread holds it all together.
In a deviled egg version, the “bread” is replaced by the tender egg white, the creamy yolk filling stands in for mayo, and the toppings recreate that magical bacon-lettuce-tomato combo. It’s like the sandwich got dressed up for a party.
I especially love that these deviled eggs work in so many different settings:
- At a spring brunch alongside mimosas and fresh fruit.
- As a holiday appetizer when you want something easy but elegant.
- For game day snacks that feel a little fancier than chips and dip.
- Even as a quick, make-ahead lunch for yourself if you keep hard-boiled eggs in the fridge.
A Personal Hosting Story
One of my favorite memories with these BLT Deviled Eggs was from a summer backyard party. It was one of those days where the weather is perfect – blue sky, light breeze, just warm enough that you can sit outside comfortably without even thinking about it. I had a table set with pitchers of lemonade, a big green salad, a platter of grilled chicken, and right in the middle, a white oval dish piled high with these little BLT egg bites.
I barely had time to snap a quick photo before the first friend walked over, grabbed one, took a bite, and immediately called out, “What is this?!” in that tone that means you’ve officially impressed them. Within minutes, people were making their way over to the table, some coming back for seconds before others had even tried them. By the time the last guest arrived, all that was left were a few scattered lettuce leaves and an empty platter.
The moral of the story? If you’re bringing these to a party, make more than you think you’ll need.
Choosing Your Ingredients
Since there are only a handful of components here, every ingredient really counts.
Eggs: Fresh eggs can sometimes be tricky to peel, so if you can, use eggs that have been in your fridge for at least a few days before boiling. This makes peeling much easier and keeps the whites looking smooth.
Bacon: Good bacon makes a difference. Go for thick-cut, smoky bacon if you want a deeper flavor, or a slightly sweeter maple bacon if you like contrast. Cook it until it’s truly crisp – you want that satisfying crunch against the creamy filling.
Tomatoes: Grape tomatoes are perfect because they’re small, sweet, and hold their shape, but cherry tomatoes work too. The key is that they should be ripe and flavorful, not watery.
Lettuce: I’m partial to butter lettuce for its soft, almost velvety leaves, but romaine or even little gem lettuce can add a great crunch.
Mayonnaise & Mustard: I use classic yellow mustard for brightness, but you could try Dijon for a slightly sharper, more sophisticated flavor. And if you have a favorite mayo brand, this is the time to use it – it’s a big part of the flavor profile.
How to Slice Deviled Eggs for the “Wow” Factor
One of the fun tricks with this recipe is cutting the eggs crosswise instead of lengthwise. It instantly makes them look more unique and creates a perfect little “cup” for the filling and toppings.
Here’s the trick: once you cut them, slice a very thin piece off the bottom (the pointed end) so they sit flat without wobbling on the plate. It’s a tiny extra step, but it makes your presentation much more polished – and avoids the horror of a beautifully garnished egg tipping over right before the guests arrive.
The Secret to Creamy Yolk Filling
When it comes to deviled eggs, texture is everything. No one wants a grainy or dry filling. The key here is to mash the yolks completely before adding the mayonnaise and mustard. Use the back of a spoon or a fork to break them down into a fine crumble – this makes it easier to blend everything into that dreamy, smooth consistency.
I also recommend tasting your filling before you spoon it into the whites. Sometimes just a pinch more salt, a crack of pepper, or even an extra splash of mustard can take it from good to unforgettable.
Garnishing Like You Mean It
The garnishes on these eggs aren’t just for looks – they’re where that BLT magic really happens. The bacon piece on top gives the first bite an instant crunch. The lettuce adds that crisp freshness, and the tomato gives you a juicy, sweet hit that balances the richness of the filling.
When you place them on top, think about the bite: you want every mouthful to have a bit of each topping, so resist the urge to pile all the lettuce on one egg and all the tomato on another.
Tips for Stress-Free Entertaining
Making appetizers for a crowd can be tricky if you’re also managing drinks, mains, and desserts. That’s why deviled eggs are such a host’s best friend – you can prep so much of the work ahead of time.
For this recipe, you can boil and peel your eggs up to two days in advance, store them in an airtight container, and keep them chilled. The filling can be mixed and refrigerated the night before as well. When it’s almost party time, just spoon or pipe the filling into the whites, top with lettuce, tomato, and bacon, and you’re ready to go.
Fun Fact: Deviled Eggs Around the World
While deviled eggs feel very American, other cultures have their own versions. In France, you’ll find “œufs mimosa,” which are filled with a mayonnaise and finely chopped egg yolk mixture. In Hungary, they sometimes mix in paprika and sour cream. And in Japan, it’s not uncommon to see deviled eggs flavored with wasabi or topped with tiny shrimp.
This is one of the reasons I love playing with deviled egg recipes – they’re a blank canvas for so many flavor combinations, and a BLT-inspired version is just one delicious twist.
Serving Suggestions & Pairings
These eggs are perfect on their own, but if you’re building a full appetizer spread, they play beautifully with:
- A board of fresh veggies and dip.
- Mini crostini with herbed cheese.
- A light salad with vinaigrette.
- Chilled sparkling wine or lemonade for contrast.
Wrapping It Up
BLT Deviled Eggs are proof that a simple idea can be brilliant when done right. They take a timeless flavor combo and package it into the perfect two-bite snack—creamy, crunchy, juicy, and fresh all at once.
The best part? They’re easy enough for a casual lunch but special enough for a celebration. So the next time you’re in charge of an appetizer, skip the chips and salsa, and bring a platter of these instead. Trust me—there won’t be any leftovers.
More Deviled Eggs to Try
Mexican Street Corn Deviled Eggs
Bloody Mary Inspired Deviled Eggs
Japanese Deviled Eggs with Furikake and Bonito Flakes
Christmas Deviled Eggs with Cucumber Trees
BLT Deviled Eggs
Ingredients
Method
- Slice eggs crosswise and trim a tiny piece off the bottom for stability.
- Remove yolks, mash with mayo, mustard, crumbled bacon, salt, and pepper until smooth.
- Spoon or pipe filling into whites.
- Garnish with lettuce, tomato, and bacon pieces. Sprinkle with black pepper.
- Serve immediately.
