BLT Deviled Egg Dip Recipe
For many of us there is a pretty good possibility of having a lot of hard-boiled eggs on hand in a few days.
The coloring of hard-boiled eggs at Easter to be left for the Easter Bunny to hide is a long standing tradition that dates back to at least the 13th century! I do not believe however that video games and iPads ensconced in Easter baskets dates back that far.
I always loved the process of decorating Easter eggs with my boys – we would spread newspapers all over the kitchen table, set out bowls of colorful dyes, crayons, markers, stickers, glue, glitter – you name it, and then the creative magic would begin. I would make pretty little pastel colored eggs and the boys would decorate the eggs in all sorts of imaginative styles; from the silly to the sublime.
Sunday mornings were spent hunting down the eggs that the Easter Bunny had hidden in crafty nooks and crannies. (Just as a side note – it is a good idea to know exactly how many eggs were left for the bunny to hide so you know how many should be collected lest you discover rotten eggs in the garden months later. Just saying.)
With a surplus of hard-boiled eggs on hand it is a good idea to have some ideas on hand as to how to use them up.
I have always been a huge fan of deviled eggs – I could eat them every day! But they are time consuming to prepare – not what I want to do on a holiday.
This BLT Deviled Egg Dip is a perfect way to use up those hard-boiled eggs and have a fun appetizer for your Easter lunch or dinner. The addition of bacon and tomato breathes new life into the classic. I like to serve the dip with crisp lettuce leaves but you can use gluten free crackers or even toast points if you like.
Recipe notes: I used cage-free, pastured eggs from Nature’s Yoke, gluten free, nitrate free bacon from Applegate and Annie’s yellow mustard because I love yellow mustard in my deviled eggs but you can certainly use a more sophisticated mustard in your recipe if you prefer.
- 3 slices gluten free nitrate free bacon
- 12 hard-boiled eggs
- ½ cup mayonnaise could be more depending on personal preference
- 1 tablespoon mustard
- 3 plum tomatoes seeded and finely chopped
- Salt and pepper to taste
- Lettuce leaves for serving
Cut the bacon into very small pieces and place in a cold frying pan. Cook over medium heat, stirring occasionally, until crispy. Drain on paper towels.
Peel the eggs and cut in half lengthwise. Place the yolks in a mixing bowl and smash with a fork until fairly smooth. Add the mayonnaise and mustard and mash together. Finely chop the egg whites and add to the yolk mixture. Reserve a little of the bacon and tomato to garnish and stir the rest into the dip. Season to taste with salt and pepper. Refrigerate until serving. Garnish with the reserved bacon and tomato and serve with small lettuce leaves.
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