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Devilled BLT Egg Sliders

Ready in 45 minutes
Prep 30 minutes
Cook 15 minutes
12
SERVINGS
METRIC
IMPERIAL

  • 6 slices double-smoked bacon, rind removed and halved
  • 12 hard-cooked eggs, peeled
  • 45 ml mayonnaise
  • 15 ml capers, finely chopped
  • 15 ml each chopped fresh dill and chives
  • 10 ml grainy mustard
  • 3 leaves iceberg or leaf lettuce
  • 12 slices cocktail tomatoes
  • 12 cocktail picks
  • chopped fresh dill and everything bagel seasoning for garnish (optional)
Level up traditional devilled eggs with double smoked bacon, crisp lettuce and juicy tomato!

Instructions

Place eggs in the bottom of a small pot. Cover with cold water and heat until boiling. Remove from heat and let stand, covered for 9 minutes. Immediately transfer to an ice bath. Drain and peel eggs. Set aside.

In a skillet, cook bacon over medium heat until crisp. Place on a paper towel-lined plate to drain.

Slice each egg in half lengthwise and gently remove yolks to a bowl. Add mayonnaise, capers, dill, chives and grainy mustard to yolks. Mash together until well combined. Stuff mix into egg whites, dividing equally.

Arrange a cooked bacon slice, breaking pieces to fit as necessary, on 12 stuffed egg halves. Top with a small piece of lettuce and a slice of tomato. Finish with securing remaining egg halves on top of sliders with a cocktail pick.

Sprinkle with dill and everything bagel seasoning just before serving.

Nutritional Facts
  • Amount Per Serving
    110 Calories
  • Total Fat
    8 g
  • Saturated Fat
    2 1/2 g
  • Cholesterol
    190 mg
  • Sodium
    220 mg
  • Potassium
    125 mg
  • Carbohydrates
    3 g
  • Sugars
    1 g
  • Protein
    8 g

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