Do you like slider recipes of all kinds? Why not try these bun-less BLT egg sliders? These easy appetizers are not only delicious, but also filling and they only take minutes to put together.
This is an easy recipe for bunless sliders with bacon, lettuce and tomato.
BLT egg sliders and diets:
These egg appetizers are naturally gluten-free and also KETO friendly. They are also suitable for those following the Mediterranean diet, if you eat them in a moderation.
You will need to cook the eggs until they are hard. Use any egg cooking method you prefer. I use either stove-top or pressure cooker (Have you tried this Instant Pot Hard Boiled Eggs Recipe?).
Removing shells can sometimes be tricky. In general, the older the eggs, the easier it is to peel them. This article How to Peel Hard-Boiled Eggs has some tips and tricks, if you need a hand with that. I personally use the no. 5 trick.
Easy egg appetizers
Or you can turn these BLT egg sliders into deviled egg sliders by simply taking out the cooked egg yolks and mix them with anything you like, spoon or pipe it in the empty cavities and top with the rest of the ingredients. It does take some extra time to put them together, but they taste amazing!
Tips for making BLT egg sliders
- Feel free to use any bacon you like. You can buy ready-cooked (if your store carries it) or cook it yourself. I halved each piece and used both halves per egg slider. However, you can either cut each bacon strip into 3 which means you won’t need as many slices or you can only use half a slice per this egg appetizer. Now, it is entirely up to you, but I tell you, I always use double amount!
- Use either plum tomatoes or small tomatoes. Try avoiding buying the classic large ones as they will be way too large for these BLT egg sliders).
- I like using baby romaine lettuce as I like its crunchiness. You can use any lettuce you like.
- To give these simple egg snacks some extra flavor, I like using mustard. You can substitute this with ketchup, wasabi, mayo or horseradish.
More easy party snacks recipes:
- 6 Small Hard Boiled Eggs
- 2 teaspoons Mustard, see note 1
- 6 Strips Bacon, cooked, see note 2
- 2 Tomatoes, sliced, see note 3
- 3 Baby Romaine Lettuce, see note 4
- Salt & Black Pepper to taste
- Cut each hard-boiled egg in half. Take one half, turn it over and cut some of the white off so that when you turn it back over, it will stand nicely. This will be the bottom half. Make sure not to do this with the other half (out of 12 halves, you will need to prep 6 only).
- Now, sprinkle each egg yolk with salt and black pepper and spread some mustard over. Top the bottom halves with a strip of bacon, a slice of tomato, a piece of lettuce and cover with the other egg half. Secure with a toothpick or cocktail stick.
- Sprinkle some more black pepper over as well as some sesame seeds (optional).
- Mustard can be substituted with mayo, horseradish or ketchup.
- Bacon - use any bacon you like. You can buy ready-cooked or cook it yourself. You might also need less then 6 strips/slices if you cut each of them in 3 pieces instead of 2 (this will depend on their length tough).
- Tomatoes - I used tomatoes on vine that were smaller that your ordinary tomatoes but larger than cherry tomatoes. These were perfect for this recipe. Try avoiding using very large tomatoes. Plum tomatoes are also a great choice!
- Romaine lettuce can be substituted with other lettuce variety.
- These egg sliders can be prepared a few hours ahead of time. I recommend 2-4 hours max. I don’t recommend preparing them overnight as the lettuce wilts and the tomatoes also don’t look their best. However, you can cook the eggs and bacon the night before serving.
- I prefer using small-medium size eggs. Large eggs might be more difficult to eat. If this does not concern you, then go ahead and use large eggs.
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Amount Per Serving: Calories: 174 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 149mg Sodium: 382mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 7g Sugar: 5g Sugar Alcohols: 0g Protein: 13g