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Ditch the bread and use an egg to make these cute and tasty hard-boiled egg BLTs with bacon, avocado mayo and spinach. Serve these bites as an appetizer for any party--especially if you're hosting people who are following a low-carb diet.

Source: EatingWell.com, January 2020


Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold water. Let stand until cool enough to handle. Carefully peel the eggs; cut each in half crosswise.

  • Place 6 of the egg halves on a serving plate. Top each with 2 bacon pieces. Arrange spinach and tomato slices on top of the bacon.

  • Combine avocado, mayonnaise, lemon juice, salt and pepper in a small bowl. Spread 1 tablespoon of the avocado mayonnaise on the cut side of each of the remaining egg halves. Sandwich the eggs together; skewer each with a wooden pick to hold the fillings in place. Garnish with ground pepper.


Equipment: 6 wooden picks

Nutrition Facts

1 egg sandwich
156 calories; protein 9g; carbohydrates 3.2g; dietary fiber 1.3g; sugars 1.4g; fat 11.9g; saturated fat 3g; cholesterol 193.8mg; vitamin a iu 1100IU; vitamin c 8.6mg; folate 47.8mcg; calcium 39.7mg; iron 1.3mg; magnesium 19.3mg; potassium 274.6mg; sodium 295.4mg; thiamin 0.1mg.