INTRODUCTION
Devilled Eggs with Bacon, Lettuce, and Tomato is a simple and tasty dish. You can make it for a quick lunch, a party snack, or a small meal. The eggs are soft, creamy, and have a good crunch from bacon. The lettuce and tomato add fresh taste and light crunch. If you like warm cheese snacks, you might also enjoy the rich flavor of baked brie with fig jam and pecans, which goes well with egg dishes at a party.
This recipe uses common items from the kitchen. The steps are clear and short. You do not need special skills to make it. In about 20 to 30 minutes you can have a plate of devilled eggs ready to serve.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it mixes creamy, salty, and fresh flavors. The egg yolk makes a smooth filling. Bacon brings salt and a crisp feel. Lettuce and tomato add a fresh bite that keeps each piece light. This mix makes a snack that feels special but stays easy to make.
The recipe also works at many times. Use it for a picnic, a family lunch, or a potluck. It is easy to double or half. If you like cheese dips and small bites, try pairing these eggs with a soft cheese appetizer like the boursin appetizer with pistachios and honey to create a small plate of tasty items.
HOW TO MAKE Devilled Eggs with Bacon, Lettuce, and Tomato
Making Devilled Eggs with Bacon, Lettuce, and Tomato is quick. You boil eggs, mix the yolks with mayonnaise and mustard, add bacon, then top with lettuce and tomato. The steps use a few tools and simple moves. Below you will find the tools and the clear steps so you can finish the recipe quickly.
If you like a warm, creamy side like orzo, it pairs well. For a cozy feel, think about a side like creamy orzo with roasted butternut squash and spinach to make a full meal.
EQUIPMENT NEEDED
- Saucepan or pot for boiling eggs
- Bowl for the yolk mixture
- Skillet for the bacon
- Knife and cutting board
- Spoon or piping bag to fill the eggs
- Slotted spoon or tongs to handle the eggs and bacon
Keep all tools clean and dry. Use a sharp knife to cut the eggs and tomato. A piping bag gives a neat look, but a spoon works well for a home plate.
Ingredients You’ll Need :
6 hard-boiled eggs, 2 slices of double smoked bacon, 1 cup crisp lettuce, 1 medium tomato, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, Salt and pepper to taste
STEP-BY-STEP INSTRUCTIONS :
- Peel the hard-boiled eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Cook the bacon in a skillet until crispy, then chop it into small pieces.
- Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Stir in the chopped bacon.
- Spoon or pipe the yolk mixture back into the egg whites.
- Top with chopped lettuce and diced tomato before serving.
HOW TO SERVE Devilled Eggs with Bacon, Lettuce, and Tomato
Serve these eggs on a flat plate or a small platter. Arrange them so they do not touch too much. This keeps the lettuce from getting soggy. You can chill them for a short time before serving to keep them cool and fresh. Place a small bowl of extra mayonnaise or mustard on the side for guests who want more flavor.
For a party, place small forks or toothpicks nearby. If you want a warm plate, serve the eggs soon after filling. Cold eggs taste best when the filling is cool and firm. You can also set the platter near other small bites to give people a mix of tastes.
STORAGE & FREEZING : Devilled Eggs with Bacon, Lettuce, and Tomato
Store the prepared eggs in the fridge in a covered container. They will keep for about 2 days. Do not freeze devilled eggs with lettuce and tomato. Freezing will make the texture bad. If you want to make parts ahead, keep the egg whites and the yolk mix separate. Store the yolk mix in a small container for up to 2 days, and cover the cut egg whites so they do not dry out. Add the lettuce and tomato just before you serve to keep them crisp.
If you cooked extra bacon, it will keep in the fridge for 3 to 4 days in a sealed bag or container. Reheat bacon in a skillet if you want to crisp it again.
SERVING SUGGESTIONS
Serve the eggs with fresh greens or a small side salad. The eggs pair well with light bread or crackers. You can also serve them with other small dishes to make a full spread. For a warm and hearty side, try a bowl of the black bean and pumpkin chili. The chili brings a warm contrast to the cool eggs and adds depth to your meal.
If you want a full plate, add roasted vegetables or a simple rice dish. Keep the plate balanced so the eggs remain the star.
VARIATIONS
- Add fresh herbs: Mix chopped chives or parsley into the yolk for a green, fresh taste.
- Swap bacon: Use cooked ham, pancetta, or turkey bacon for a different flavor.
- Add spice: Stir a small pinch of cayenne or a few drops of hot sauce into the yolk mix.
- Make it cheesy: Stir a little grated cheddar or crumbled feta into the egg yolk mix.
- Change the mustard: Use yellow mustard for a milder taste or whole grain mustard for texture.
These small swaps keep the recipe easy but let you change the taste to match your day.
FAQs (minimum 4 FAQ)
Q: Can I use store-bought cooked bacon?
A: Yes. Store-bought bacon that is already cooked works well. Chop it into small pieces and add it to the yolk mix.
Q: How long should I boil the eggs for hard-boiled yolks?
A: Boil eggs for about 9 to 12 minutes. For a firm yolk that is easy to mash, aim for 10 minutes. Cool them in cold water right after boiling.
Q: Can I use light mayonnaise or Greek yogurt instead of regular mayonnaise?
A: Yes. Light mayonnaise or a mix of Greek yogurt and mayonnaise will work. Greek yogurt gives a tangy taste and lowers the fat a bit.
Q: Can I make these without bacon for a vegetarian option?
A: Yes. Skip the bacon and add crunchy bits like toasted nuts or seeds for texture, or use diced roasted red pepper for a smoky bite.
Q: How do I keep the lettuce from getting soggy?
A: Dry the lettuce well before chopping. Add it to the eggs just before serving. If you must prep early, keep the lettuce in a separate small bowl and top the eggs right before you serve.
Q: Can I use more or fewer eggs than the recipe calls for?
A: Yes. The recipe scales easily. Keep the ratio of mayonnaise and mustard close to the yolk amount for a good texture.
MAKE-AHEAD TIPS FOR Devilled Eggs with Bacon, Lettuce, and Tomato
Prep in parts to save time. Boil the eggs and cook the bacon a day ahead. Store eggs whole in the fridge and peel them the next day for easier handling. Chill the egg yolk mix separately in a covered bowl. Chop lettuce and tomato last, just before you fill and serve the eggs. If you plan to travel or bring these to a gathering, pack the egg whites in one container, the yolk mix in another, and the lettuce and tomato in a third. Assemble at the site for the freshest results.
If you need the eggs ready a few hours ahead, fill them and keep in a single layer in a covered container, then add the lettuce and tomato shortly before serving. For best quality, do not keep filled eggs for more than 2 days.
FINAL NOTES
This recipe is simple, fast, and full of flavor. It uses plain ingredients to make a dish that looks good and tastes great. Try small swaps to find your favorite mix of bacon, herbs, and spice. The fresh lettuce and tomato make the devilled eggs feel lighter and give a nice snap with each bite. Enjoy making and sharing Devilled Eggs with Bacon, Lettuce, and Tomato with friends and family.
Devilled Eggs with Bacon, Lettuce, and Tomato
Ingredients
Method
- Peel the hard-boiled eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Cook the bacon in a skillet until crispy, then chop it into small pieces.
- Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Stir in the chopped bacon.
- Spoon or pipe the yolk mixture back into the egg whites.
- Top with chopped lettuce and diced tomato before serving.