A New Twist On An Easter Classic: BLT Style Deviled Eggs

A New Twist On An Easter Classic: BLT Style Deviled Eggs

Deviled eggs are a beloved Easter staple, but why stick with tradition when you can elevate them? This year, bring a savory twist to the classic by combining three iconic flavors into one irresistible bite: crispy bacon and ripe tomato. BLT-style deviled eggs deliver all the comfort of the sandwich you love in an elegant, bite-sized form that's perfect for your holiday table. Whether you're hosting a spring gathering or looking to impress guests at a potluck, these creamy, smoky, and refreshingly tangy deviled eggs prove that sometimes the best ideas come from giving tradition a delicious upgrade.

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Bacon lovers rejoice! You can now enjoy the amazing flavor of savory, salty bacon on everything without even having to cook. A favorite for finishing scrambled or hard boiled eggs, sliced avocado, potato salad, pasta, and meats. Also great for rimming Bloody Mary's at your next brunch!
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BLT Deviled Eggs

Olivelle

Servings

4

Prep Time

20 minutes

Cuisine

American

Category

Appetizer

BLT Deviled Eggs are a great way to “spice” up the traditional kind. With our Smokey Bacon Sea Salt and wine vinegar, this version is sure to wow your guests. Make these for your next family gathering or simply for yourself to eat because they are really that good!

BLT Deviled Eggs

Ingredients

  • 1 Dozen Hard-Boiled Eggs, peeled

  • 4 Tbsp White Wine Vinegar

  • 4 Tbsp Mayonnaise

  • 2 tsp Mustard

  • 2 tsp Smokey Bacon Sea Salt

  • 2 Slabs of Bacon, cooked and crumbled
  • 4 Cherry Tomatoes, quartered
  • 3 Basil Leaves, chiffonade cut

Directions

  1. Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.
  2. Add vinegar, mayo, mustard, and salt to the yolks and mix with a fork until well combined and fluffy.
  3. Fold in half of the crumbled bacon, tomatoes, and basil (reserving a little of the basil for a garnish).
  4. Spoon fill the mixture into the centers of the whites. Garnish with remaining basil, tomatoes, bacon, and a sprinkle of the Smokey Bacon Sea Salt.
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