BLT Deviled Eggs

Gluten Free
Dairy Free
Low Fod Map
BLT Deviled Eggs
60 min.
12
87kcal

Suggestions


If you're on the hunt for a delicious appetizer that brings together the classic flavors of a BLT but in a unique and fun way, look no further than these delightful BLT Deviled Eggs! Perfect for gatherings, this gluten-free, dairy-free, and low FODMAP twist on a traditional favorite is sure to impress your guests and satisfy those with dietary restrictions.

The creamy yolk mixture, enhanced by the savory crunch of crispy bacon and the fresh zest of cherry tomatoes, creates a mouthwatering bite that bursts with flavor. Each egg half is beautifully stuffed and garnished, making them not only delicious but also visually appealing. These deviled eggs are not just a side dish; they can stand alone as an irresistible snack or starter that will have your friends coming back for seconds.

With preparation time clocking in at just about an hour, you’ll find this recipe easy to fit into your busy schedule. Each serving is a mere 87 calories, making these BLT Deviled Eggs a guilt-free indulgence for any occasion. Whether it's a holiday party, a casual get-together, or a picnic in the park, these deviled eggs will elevate your antipasti platter and leave everyone asking for your secret recipe. Dive into the deliciousness of BLT Deviled Eggs and bring a gourmet touch to your next culinary adventure!

Ingredients

  • slices bacon 
  •  cherry tomatoes minced seeded
  • tablespoon parsley dried
  •  eggs 
  • 0.3 cup mayonnaise 
  • 12 servings salt and pepper black freshly ground to taste

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan

Directions

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
  2. Remove eggs from hot water, cool under cold running water, and peel.
  3. Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  4. Drain bacon on paper towels; crumble bacon when cool enough to handle.
  5. Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. Season with salt and pepper.
  6. Arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. Refrigerate, covered, until ready to serve.

Nutrition Facts

Calories87kcal
Protein16.62%
Fat80.99%
Carbs2.39%

Properties

Glycemic Index
6.83
Glycemic Load
0.03
Inflammation Score
-1
Nutrition Score
3.140869539717%

Flavonoids

Apigenin
7.51mg
Luteolin
0.03mg
Isorhamnetin
0.55mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:87.38kcal
4.37%
Fat:7.78g
11.97%
Saturated Fat:1.97g
12.31%
Carbohydrates:0.52g
0.17%
Net Carbohydrates:0.43g
0.16%
Sugar:0.19g
0.21%
Cholesterol:87.43mg
29.14%
Sodium:98.37mg
4.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.59g
7.19%
Selenium:8.01µg
11.44%
Vitamin K:10.18µg
9.7%
Vitamin B2:0.11mg
6.51%
Phosphorus:54.14mg
5.41%
Vitamin B5:0.38mg
3.83%
Vitamin B12:0.23µg
3.82%
Vitamin D:0.47µg
3.14%
Vitamin E:0.44mg
2.93%
Vitamin A:141.5IU
2.83%
Vitamin B6:0.06mg
2.82%
Folate:11.26µg
2.81%
Iron:0.48mg
2.68%
Zinc:0.37mg
2.47%
Manganese:0.04mg
1.96%
Vitamin B1:0.03mg
1.73%
Calcium:15.62mg
1.56%
Potassium:54.16mg
1.55%
Vitamin B3:0.27mg
1.35%
Copper:0.02mg
1.19%
Magnesium:4.44mg
1.11%
Vitamin C:0.85mg
1.04%
Source:Allrecipes