Healthy Hard Boiled Egg BLT Bites
These aren't your sad, dry deviled eggs. Creamy yogurt filling, crispy bacon, and fresh lettuce on a perfectly boiled egg base. Ready in 20 minutes and perfect for meal prep or brunch.
Equipment
- Medium saucepan
- Mixing bowl and fork
- Piping bag or zip-top bag
- Baking Sheet
Ingredients
Eggs and Bacon
- 6 large eggs
- 3 slices thick-cut bacon
Filling
- 1/4 cup plain Greek yogurt (full-fat)
- 1 tbsp good mayo (Duke's or Hellmann's)
- 1 tsp Dijon mustard
- 1/2 tsp white wine vinegar
- Salt, pepper, smoked paprika
Toppings and Assembly
- 1 head baby gem or 2 leaves romaine (inner hearts)
- 6 cherry tomatoes, quartered
Instructions
- Boil the eggs: Cover 6 eggs with cold water by 1 inch. Bring to a rolling boil, cover, remove from heat. Let sit exactly 9 minutes. Transfer to an ice bath.
- Cook the bacon: Bake at 400°F on a lined baking sheet for 12-15 minutes, until deeply crisp. Drain on paper towels. Crumble or chop into small pieces.
- Make the filling: Peel the eggs and slice in half lengthwise. Pop yolks into a bowl. Mash with a fork until like wet sand. Add Greek yogurt, mayo, Dijon, vinegar, salt, and pepper. Mix until smooth. Transfer to a piping bag or zip-top bag with a corner snipped.
- Assemble the boats: Arrange egg white halves on a plate. Pat dry inside if needed. Pipe a thin line of yolk mixture into the bottom of each egg white. Press a small piece of lettuce into it to anchor.
- Pipe the rest of the filling on top, mounding slightly. Press a cherry tomato quarter into the filling, then sprinkle bacon bits on top. Dust with smoked paprika.
Notes
Make sure eggs are fully cooled before peeling. Lettuce must be patted dry to avoid sogginess. Bacon should be glass-hard before crumbling for maximum crunch. Store in airtight container with a paper towel on top for up to 2 days. Do not freeze.