Deviled Egg BLT Salad


BLTs? Deviled eggs? Two of my favorite things. Putting them together in this salad is pure magic.


Category: Dinner Calorie Count: 527 Macronutrient ratio: Carb-induced calories—5% Protein: 25 grams Carbohydrates: 7 grams Total Fat: 44 grams
Prep Time 10 minutes
Total Time 10 minutes
Servings 2


Deviled Eggs

  • 4 Eggs hard-boiled
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice or pickle juice if preferred
  • 1/2 teaspoon Dijon mustard
  • salt to taste
  • pepper to taste


  • 1 clove garlic
  • 2 tablespoons coconut milk or heavy whipping cream if preferred
  • 2 tablespoons mayonnaise


  • 1 head lettuce crisp
  • 2 cups fresh salad greens such as spinach or arrugula
  • 8 ounces cherry tomatoes halved or chopped
  • 4 slices bacon crisp and cut into 1-inch squares


  • Start by making your salad dressing by mixing the garlic, coconut milk, mayonnaise, salt and pepper to taste in a small bowl.
  • Next, make your deviled eggs. Cut your hard-boiled eggs in half carefully, spooning the egg yolks into a separate bowl. In that bowl, add your mayonnaise, lemon juice, and mustard, mixing with a fork and seasoning with salt and pepper to taste. Use a spoon to spoon the yolk mix back into the egg whites, being careful not to break the halved whites.
  • Lastly, to make your salad, place the lettuce and greens in a large serving bowl, topping with tomatoes, bacon, and deviled eggs. Drizzle with your dressing and serve.


Tools Needed:
  • Small bowls (2)
  • Serving bowl
  • Salad bowls

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