Deviled Egg BLT Sandwich

This deviled egg BLT sandwich is the perfect lunch. Make small-batch deviled eggs on demand with this recipe and enjoy your favorite sandwich at the same time!

I have partnered with Phil’s Fresh Eggs to bring you this easy lunch recipe. All opinions are my own.

BLTs are my favorite sandwich. When we go to small diners around our house, it is almost guaranteed that I will order one. It’s the crunchy bacon, the crisp lettuce and the sweet tomato.

Also, the toast and mayo. Yum.

You may be wondering – did you just throw a deviled egg in your sandwich and call it a day? Absolutely not. There’s more to it but this Deviled Egg BLT sandwich is easy enough to create that you can enjoy one every day if you want.

First, you have to start with the boiled eggs.

As part of my partnership with Phil’s Fresh Eggs, I used their eggs to make the deviled egg portion of this sandwich. Phil’s has offered cage-free eggs since 1959 – they were one of the first pioneers in providing cage-free eggs.

Phil’s eggs are known for their deep yellowy orange yolks, which is a result of the chicken’s diet of corn, soybeans and omega-3 rich ingredients (all sourced from Midwestern farms, I might add!)

Their eggs are PERFECT for boiled and deviled eggs – I just love how bright they are.

Boil some eggs (this recipe requires two boiled eggs) and then let them cool. While you are waiting for them to cool, cook your bacon, toast your bread and prep your lettuce and tomatoes.

Now the fun part happens.

Deviled Egg BLT Sandwich

Split two boiled eggs in half, length-wise and scoop the yolks into a small bowl. Use a fork to smash the yolk, then add the mayo, vinegar and seasonings.

It’s a small enough portion that you should be able to stir everything with the same fork.

Use a spoon to scoop a little of the egg yolk mixture into the egg halves. Don’t over fill the egg half like you might usually do when making deviled eggs.

Instead, use a butter knife to make sure the yolk-mixture doesn’t flow over the tops. There should be extra egg yolk mixture.

On a plate, place one piece of toast and layer bacon, lettuce and tomato slices on it.

Then, use your knife to slice the bottom layers of two filled eggs off (so they lay flat) and transfer them on top of the tomatoes. Spread half of the remaining egg yolk mixture on a second piece of toast and place it on top of the eggs.

Boom. You’ve got yourself a deviled egg BLT sandwich. It’s the perfect lunch and I want to eat one every day!

Deviled Egg BLT Sandwich

This deviled egg BLT sandwich is the perfect lunch. Make small-batch deviled eggs on demand with this recipe and enjoy your favorite sandwich at the same time!

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Dinner | Lunch

Cuisine: American

Servings: 2 sandwiches

Calories: 447kcal

Author: Jenny Bullistron

Ingredients

• 2 eggs hard-boiled, peeled
• 2-3 tablespoons mayonnaise
• pinch ground mustard
• pinch salt
• pinch black pepper
• pinch paprika
• 1 dash white vinegar
• 4 pieces bread toasted
• 6 slices bacon
• 2 lettuce leaves
• 2-4 slices tomato

US Customary – Metric

Instructions

• Slice the hard boiled eggs in half length-wise and scoop the egg yolks into a small bowl. Use a fork to smash the egg yolks, then add the mayo, mustard, salt, black pepper, paprika and white vinegar. Stir until well-mixed.
• Fill each egg half with the egg yolk mixture (do not over-fill them.)
• Spread the remaining egg yolk mixture on two slices of toast.
• Assemble your sandwiches. Place the naked toast slices on the bottom and top with bacon, lettuce and tomato. Use a butter knife to slice the bottom off of each deviled egg and transfer two for each sandwich. Top with the remaining pieces of toast.

Nutrition

Calories: 447kcal | Carbohydrates: 4g | Protein: 15g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 606mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2273IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg

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