Hard-Boiled Egg BLT’s

About

This Keto egg recipe is a fun twist on a classic BLT. Our low carb snack is prepared with hard-boiled eggs, crispy bacon, juicy fresh tomato, crisp iceberg lettuce, and a little creamy mayonnaise. Once cooked, the eggs are filled with a classic BLT filling and secured with cocktail sticks. These make a great Keto friendly snack or unique breakfast option!

What Kind of Mayonnaise Should I Use?

We have used a little mayonnaise in our Keto egg recipe for added fats and flavor. When selecting store-bought mayo, look for healthy options that do not contain added fillers and sugars. You can, of course, also use your own homemade mayonnaise. You will find a simple Keto-friendly mayonnaise recipe in our sides section.

Are Tomatoes Keto?

Although tomatoes sit at the higher end of the low carb vegetable scale, they can still be enjoyed in moderation as part of a balanced Keto diet. We have used just one medium tomato for this recipe, providing each filled egg with a single slice. This is just enough to give the flavor without being too heavy on the carbs.

Note: you will need four cocktail sticks for this recipe

Ingredients

2 slice – 6" long bacon
4 medium raw egg
1 ½ tablespoon mayonnaise
1 medium – 2 3/5" diameter tomato
1 small leaf lettuce, iceberg
½ tablespoon extra virgin olive oil

Instructions

Add the eggs to a small saucepan. Cover the eggs by an inch with water and bring them up to a boil. Reduce to a simmer for 7 minutes. Drain the eggs and rinse immediately under cold water. Once the eggs are cool enough to handle, gently crack and peel away the shells.
Heat the olive oil in a skillet over a medium/high heat. Add the bacon to the skillet. Cook the bacon through until crisp and golden. Remove the bacon from the skillet and set aside to cool. Once cool, slice each piece in half across the middle.
Slice the cooked eggs in half lengthwise. Arrange the egg halves across a clean work surface. Dividing evenly, spread mayonnaise over four of the egg halves.
Top each mayo-coated egg half with a piece of the cooked bacon. Roughly tear the lettuce and layer over the bacon. Slice the tomato into 4. Top each layered egg with a slice of tomato. Place the uncovered egg halves on top of the layered eggs and secure each with a cocktail stick to hold together. Serve immediately.