Egg BLT Sliders
So cute! These egg sliders are fresh, fun and ready in 15 minutes. We love this low-carb, keto-friendly bite for parties, easy lunches and days when those BLT cravings hit. Try these delicious egg sliders with bacon, lettuce and tomato for your next gathering!
Ingredients
- 1 12- count carton large eggs
- 6 strips bacon
- 8 cherry tomatoes
- 1 head green leaf lettuce
- 2 Tablespoons mayonnaise optional
- Coarse salt and freshly cracked black pepper to taste
- 12 toothpicks or bamboo skewers
Instructions
- To hard-boil eggs: Place eggs in a medium saucepot. Cover with cold water. Set to medium heat and bring to a boil. Turn off heat, keeping the pan on the hot burner. Cover and let sit for 10-12 minutes. Rinse eggs with cold water and peel shell.
- To cook bacon: In a large skillet to set medium-low, cook bacon until crisp, about 5-6 minutes. Drain on paper towels; set aside.
- Cut each hard-boiled egg in half. Cut a tiny bit off the bottom of one half, so it will stand up - only do this to 6 eggs, so that your top half is not cut.
- Spread a bit of mayonnaise on top of the bottom egg half. Top with a piece of bacon, lettuce, tomatoes, and another piece of bacon. Cover with its egg top. Secure with a toothpick or bamboo skewer.
- Sprinkle with salt and pepper.
- Serve and enjoy!
Notes
Make ahead: Prepare egg sliders up to 1-3 hours ahead of serving. I do not recommend preparing and storing overnight, as the lettuce and tomato will wilt. However, you can cook the eggs and bacon ahead of time.