Bacon Lettuce Tomato Eggs

Bacon Lettuce Tomato eggs, or BLT eggs! Make this delicious egg flight and enjoy! Serve this as an appetizer, high protein snack or for your next breakfast or lunch. They are so good!!

Friends, egg flights are going viral right now! It’s been so fun to watch and see so many of you make different egg flights. They are more popular on TikTok and I’ve been tagged in so many videos.

Bacon Lettuce Tomato Eggs

In the summer, there’s nothing more delicious than a BLT sandwich. Ideally, you’d have some fresh, delicious heirloom tomatoes, or any good tomato, crispy bacon and crisp, cold lettuce. I saw someone make a BLT egg flight and thought, that’s brilliant! I’ve done cobb salad eggs many many times so have probably done a variation of BLT eggs without even knowing it.

There are a few key components that take these eggs over the top in my opinion. The homemade Thousand island dressing, in addition to the kewpie mayo, the pickled red onions and the hot and sweet jalapeños. For an egg flight to be superior, you need it all: creaminess, texture, tang, acidity, savory, salty and a touch of sweetness. 

These Bacon Lettuce tomato eggs (or BLT eggs), deliver on that and then some! Make these and let me know what you think!

Print Recipe

Bacon Lettuce Tomato Eggs

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Appetizer or Snack

Cuisine: American

Keyword: bacon lettuce tomato eggs, blt, egg flight, hard boiled eggs

Servings: 1

Author: hipfoodiemom

1x2x3x

Ingredients

• 3 large eggs*
• kewpie mayonnaise**
• Thousand Island Dressing or mustard optional but recommended; see recipe below
• romaine lettuce
• tomato
• crispy bacon
• pickled red onions optional but recommended; see recipe below
• Hot & Sweet Jalapeños from Trader Joe's

Instructions

• How to make hard boiled eggs*: place the eggs into your pot and cover with water. Over high heat, cover pot with lid and bring water to a boil, once boiling, turn the heat to medium, remove the lid and set timer for 8 minutes. Immediately transfer to an ice bath and after 1 to 3 minutes, peel the eggs. I don't leave my eggs in the ice bath longer than a few minutes. *see the vinegar tip below if you have a hard time peeling eggs.
• Slice the eggs in half lengthwise and arrange on a cutting board or serving plate. Add a little kewpie mayo on top of each egg. Top with some Thousand Island dressing and then add the lettuce, tomato and crispy bacon.
• Garnish with pickled red onions and/or a hot & sweet jalapeño. Serve and enjoy!

Notes

*I normally do 8 minutes for hard boiled eggs, 7 minutes for jammy eggs and 6 minutes for soft boiled eggs. For jammy and soft boiled eggs, I start by bringing the water to a boil and then I slowly and carefully lower the eggs into the boiling water. 

*Tip: I normally don't add vinegar but if you want to ensure you are able to get a smooth egg when peeling, add 1 teaspoon of white vinegar to the water and bring to a boil. 

**You can purchase Kewpie mayo at any Asian market or grocery store, in the Asian food aisle of your local supermarket or even online. 

RECIPES:

Thousand Island Dressing: click here

Pickled red onions: click here