BLT Deviled Eggs


Welcome to Bonnie's Kitchen, where this week we are using the Negg® Hard-Boiled Egg Peeler to create Bacon Lettuce and Tomato Deviled Eggs (B.L.T. Eggs). For those of you who are looking to reduce your dependency on bread - meet the egg white.  It's the perfect vessel for holding just about anything savory that you want to fill it with.  We decided to take a dinner and deconstruct our favorite sandwiches and dress them up as deviled eggs.  We love a B-L&T - and this version is a creative spin on the classic American sandwich. Hold the bread, and did you know? Egg whites don't get soggy. "Where's the L you ask?"  I put it under the eggs to keep them from sliding around. "Optional", you ask.  "Yes!" says I.





6 Large hard-boiled eggs, and peeled using Negg® instructions
1/4 Cup mayonnaise
3 Slices bacon, cooked and crumbled*
2 Cherry tomatoes, seeded and finely chopped
Dash of hot sauce
1 Tablespoon parsley
Salt & pepper (to taste)

Extra crumbled bacon, for garnish
*If you don't want to use the bacon, try substituting our Smoky Ham Deviled Egg Seasoning.  Avoid the calories and the added fat, but not the flavor.


  1. Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl.
  2. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, parsley and hot sauce.
  3. Add salt and pepper, to taste, and blend well.
  4. 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 for up to 24 hours.

Find your favorite Negg® here and start shaking!

We also love hearing the creative spin you put on your recipes. Make sure to get in touch with us. 


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