This deviled egg BLT sandwich makes a perfect lunch. Make a small batch of deviled eggs on demand and enjoy your favorite sandwich in a new, delicious way.
I partnered with Phil’s Fresh Eggs for this recipe; all opinions are my own.
BLTs are my go-to sandwich — the crunch of bacon, crisp lettuce, juicy tomato, and a smear of mayo on toasted bread always hits the spot. Adding deviled eggs to the mix elevates the texture and flavor without making the sandwich fussy. The result is a satisfying, easy lunch you could happily eat often.
Start by preparing your hard-boiled eggs.
For the deviled egg component I used Phil’s Fresh Eggs. Phil’s has offered cage-free eggs since 1959 and their yolks are known for a deep yellow-orange color, a result of the hens’ diet. Those bright yolks are perfect for boiled and deviled eggs.
Boil two eggs for this recipe and let them cool. While the eggs cool, cook the bacon, toast the bread, and prep the lettuce and tomato so everything comes together quickly.
Deviled Egg BLT Sandwich
Slice two hard-boiled eggs lengthwise and scoop the yolks into a small bowl. Mash the yolks with a fork, then mix in mayonnaise, a splash of white vinegar, a pinch of ground mustard, salt, black pepper, and paprika. Stir until smooth and well blended.
Fill each egg white half with a small spoonful of the yolk mixture — avoid overfilling so the eggs remain neat when added to the sandwich. There will be some leftover yolk mixture; reserve it for spreading on toast.
Assemble the sandwich: place a piece of toasted bread on a plate, layer with bacon, lettuce, and tomato. Trim a thin slice from the bottom of each filled deviled egg so they sit flat, then place two egg halves on top of the tomato. Spread some of the remaining yolk mixture on a second slice of toast and place it on top of the eggs to finish the sandwich.
The creamy deviled egg, crispy bacon, and fresh vegetables make a satisfying combination — a simple twist on the classic BLT that adds extra flavor and richness.
Deviled Egg BLT Sandwich
Ingredients
- 2 hard-boiled eggs, peeled
- 2–3 tablespoons mayonnaise
- Pinch ground mustard
- Pinch salt
- Pinch black pepper
- Pinch paprika
- Dash white vinegar
- 4 slices toasted bread
- 6 slices bacon, cooked
- 2 lettuce leaves
- 2–4 slices tomato
Instructions
- Slice the hard-boiled eggs in half lengthwise and scoop the yolks into a small bowl. Mash the yolks, then add mayonnaise, mustard, salt, black pepper, paprika, and white vinegar. Stir until smooth.
- Fill each egg white half with the yolk mixture, taking care not to overfill.
- Spread the remaining yolk mixture on two slices of toast.
- Assemble the sandwiches: place a plain toast slice on the bottom, top with bacon, lettuce, and tomato. Trim the bottoms of the filled deviled eggs so they sit flat and place two egg halves on each sandwich. Top with the prepared toast slices.
Nutrition
Carbohydrates: 4 g |
Protein: 15 g |
Fat: 41 g |
Saturated Fat: 12 g |
Cholesterol: 213 mg |
Sodium: 606 mg