Paula Deen BLT Deviled Eggs

Paula Deen BLT Deviled Eggs load classic deviled eggs with crumbled bacon, chopped cherry tomatoes, and parsley. Ready in 30 minutes, they make 12 pieces for a potluck or cookout spread. Every Southern gathering needs a deviled egg plate, and this version brings the whole BLT right into the filling.

The bacon has to be cooked crisp before it goes into the yolk mixture. Soft bacon turns the filling greasy and makes the eggs soggy within an hour. Crumble it fine so every bite gets a hit of smoke and salt. Save a few extra pieces for the top so the platter looks like you meant it.

Boil the eggs a day ahead and keep them peeled in the fridge. Fill them no more than two hours before serving or the whites start to weep. If you are making a double batch for a crowd, use a piping bag to fill them fast and keep them looking clean.

Paula Deen BLT Deviled Eggs

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

80

kcal

Deviled eggs with a smoky bacon and tomato filling, mashed smooth with mayonnaise and parsley, piped into halved egg whites and chilled before serving.

Ingredients

• 6 large hard-boiled and peeled eggs
  

• 1/4 cup mayonnaise
  

• 3 slices cooked and crumbled plus more for garnish, if desired bacon
  

• 2 seeded and finely chopped cherry tomatoes
  

• 1 tablespoon dried parsley flakes
  

• to taste salt
  

• to taste Freshly ground black pepper

Directions

• Mix the filling: Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
• Fill and chill: Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Riccle piping bags and tips set, Snapware 2-layer deviled egg carrier, 24 eggs, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you make BLT deviled eggs the night before?

You can boil and peel the eggs a day ahead, but do not fill them until a couple of hours before serving. The yolk filling softens the whites over time, and the tomatoes release juice that makes things watery. Mix the filling ahead and keep it in a separate container in the fridge.

What kind of bacon works best for deviled eggs?

Regular sliced bacon, cooked crisp and crumbled, gives the best texture here. Turkey bacon does not crumble the same way and tends to get chewy once it cools. Thick-cut bacon works too, but chop it smaller so the pieces do not overpower each bite.

How do you keep deviled eggs from sliding on the plate?

Slice a thin sliver off the bottom of each egg white half before filling. That flat base keeps them from tipping over. A bed of lettuce on the platter also helps, and it ties in with the BLT theme.

Can you use something other than mayonnaise in the filling?

Sour cream or plain Greek yogurt will work as a swap, but the filling will be tangier and slightly thicker. The flavor will shift away from the classic deviled egg taste Paula is going for. If you use a substitute, start with half the amount and add more until the texture feels right.

How long do BLT deviled eggs last in the refrigerator?

They hold up for about two days in a covered container. The bacon stays fine, but the tomato pieces start to break down after the first day, which can make the tops look tired. For the best presentation, add the tomatoes right before serving if you are prepping ahead.