Creativity Magazine

on BLT Deviled Egg Sandwiches...

By Calicotales @calicotales
on BLT deviled egg sandwiches...
I saw this sandwich on Rachael Ray last week while at work. It sounded so good that when I told Bobby about it we just had to make it as soon as possible. We don't really eat egg salad sandwiches often but making it into a BLT sandwich sounded brilliant. Plus it was quick and easy, perfect for a fast meal during the work week. You must try it!


4 slices white of bread
6 slices turkey bacon (or regular bacon)
5 eggs
2 tablespoons grated onion
1 tablespoon Dijon mustard
1 teaspoon picked relish
3 tablespoon Frank's Red Hot Sauce
1 teaspoon Worcestershire sauce 
1 clove garlic, minced
3 tablespoons mayo
salt & pepper to taste
lettuce and tomato slices 
on BLT deviled egg sandwiches...


1. Cook bacon on skillet or in the oven. I like to do it in the oven which is less of a mess. Then toast the slices of bread. Set bacon and bread slices aside. 
2. Place eggs in a pot and fill it up until eggs are covered. Turn heat on high and bring water to a rapid boil. Once it begins to boil take it off the heat, cover and let the eggs sit in the boiled water for another 10 minutes. Drain the eggs, run cold water over them, crack and peel them. 
3. Cut eggs in half and spoon the yolk out into a mixing bowl. Do this do all the eggs and set the whites aside. 
4. Add onion, Dijon, relish, hot sauce, Worcestershire, garlic, mayo and salt & pepper in with the yolk. Using a fork, mash all the ingredients in with the yolk. Next, add the whites and using a potato masher mash the whites into the yolk mixture. 
5. Spread deviled egg salad on to toasted white bread. Add lettuce, tomato and bacon and serve!
on BLT deviled egg sandwiches...

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