Crispy BLT Deviled Egg Boats Recipe
Introduction
Crispy BLT Deviled Egg Boats bring a creative twist to classic deviled eggs with the addition of crunchy garlic panko and flavorful bacon. These bite-sized bites combine creamy egg filling, crispy coating, and fresh lettuce for a delightful appetizer or snack.
Ingredients
- 4 teaspoons Extra-Virgin Olive Oil
- 1 clove Garlic
- 1/8 teaspoon Sea Salt
- 1/4 cup Panko Breadcrumbs
- 8 Hard-Boiled Eggs
- 2 tablespoons Butter
- 2 1/2 tablespoons Mayonnaise
- 1/2 teaspoon Yellow Mustard
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Freshly Ground Black Pepper
- 1 1/2 tablespoons Sun-Dried Tomatoes
- 1 tablespoon Pickled Jalapeño Pepper
- 1 teaspoon Distilled White Vinegar
- 12 Lettuce Leaves
- 1/2 cup Cooked Bacon
- 2 tablespoons Fresh Chives
Instructions
- Step 1: Heat 2 teaspoons of extra-virgin olive oil in a large nonstick skillet over medium heat until simmering. Remove from heat, stir in minced garlic and sea salt, and let stand for 10 minutes. Return skillet to medium heat, add panko breadcrumbs, and fold until well-coated. Toast breadcrumbs until golden brown, about 3 minutes, stirring constantly to avoid burning. Transfer toasted crumbs to a plate to cool and wipe out the skillet, reserving for later.
- Step 2: Slice 6 of the hard-boiled eggs in half lengthwise and remove yolks to a plate. Mash yolks until smooth and transfer to a bowl. Add 1 tablespoon butter, mayonnaise, mustard, Worcestershire sauce, sea salt, black pepper, sun-dried tomatoes, and pickled jalapeño. Mix thoroughly. Stuff the mixture into the egg white halves and smooth the tops evenly with a knife. Reserve any extra filling. Coarsely chop and mash the remaining 2 eggs on the same plate, then fold them into the reserved filling with the distilled white vinegar and remaining butter. Set aside.
- Step 3: Press the flat sides of the stuffed eggs onto the garlic panko crumbs to coat well on the flat surface. Place the breadcrumb-coated sides down in the skillet brushed with the remaining 2 teaspoons of olive oil over medium heat. Fry the eggs until the crumbs are browned and crispy, about 2 minutes. Remove from heat.
- Step 4: Trim the ends from the lettuce leaves to create 5-inch long “boats.” Spread a layer of the reserved egg filling inside each lettuce boat. Top with crumbled cooked bacon, then place a crispy deviled egg on top. Sprinkle with fresh chives before serving.
Tips & Variations
- For extra heat, increase the amount of pickled jalapeño or add a dash of hot sauce to the filling.
- Use turkey bacon instead of traditional bacon for a leaner option.
- To make ahead, prepare the filling and toast the breadcrumbs in advance, then assemble just before serving to keep the crumbs crispy.
Storage
Store any leftover deviled eggs and filling separately in airtight containers in the refrigerator for up to 2 days. Avoid coating eggs with breadcrumbs until ready to serve to maintain their crispiness. Reheat briefly in a skillet if desired, but these are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular breadcrumbs instead of panko?
Panko breadcrumbs provide a lighter, crispier texture than regular breadcrumbs. If using regular breadcrumbs, the crumbs may be denser but will still add crunch.
How do I hard-boil eggs perfectly every time?
Place eggs in a single layer in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let eggs sit for 9-12 minutes depending on size. Cool in ice water immediately to stop cooking and make peeling easier.
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Crispy BLT Deviled Egg Boats Recipe
- Total Time: 30 minutes
- Yield: 6 servings (2 deviled eggs per serving) 1x
Description
Crispy BLT Deviled Egg Boats are a delightful twist on classic deviled eggs with a crispy garlic panko crust, creamy sun-dried tomato and jalapeño filling, and a fresh lettuce ‘boat’ presentation topped with smoky bacon and fresh chives. Perfect as a party appetizer or a flavorful snack.
Ingredients
Scale
For the Crispy Garlic Panko Crumbs
- 4 teaspoons Extra-Virgin Olive Oil
- 1 clove Garlic
- 1/8 teaspoon Sea Salt
- 1/4 cup Panko Breadcrumbs
For the Deviled Eggs
- 8 Hard-Boiled Eggs
- 2 tablespoons Butter
- 2 1/2 tablespoons Mayonnaise
- 1/2 teaspoon Yellow Mustard
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Freshly Ground Black Pepper
- 1 1/2 tablespoons Sun-Dried Tomatoes
- 1 tablespoon Pickled Jalapeño Pepper
- 1 teaspoon Distilled White Vinegar
For Assembly
- 12 Lettuce Leaves
- 1/2 cup Cooked Bacon, crumbled
- 2 tablespoons Fresh Chives, chopped
Instructions
- Prepare Crispy Garlic Panko Crumbs: Heat 2 teaspoons of extra-virgin olive oil in a large nonstick skillet over medium heat until simmering. Remove from heat, stir in minced garlic and sea salt, and let the mixture stand for 10 minutes to infuse flavor. Return the pan to medium heat, add panko breadcrumbs, and stir to coat them well with the garlic oil. Toast the breadcrumbs until golden brown, about 3 minutes, stirring frequently to avoid burning. Transfer the crispy crumbs to a plate to cool, then wipe out the skillet for further use.
- Make Deviled Egg Filling: Slice 6 hard-boiled eggs in half lengthwise and carefully remove the yolks onto a plate. Mash the yolks until smooth with a fork and transfer to a medium bowl. Add 1 tablespoon butter, mayonnaise, yellow mustard, Worcestershire sauce, sea salt, black pepper, sun-dried tomatoes, and pickled jalapeño pepper. Blend thoroughly until creamy and smooth. Spoon this filling into the egg white halves and smooth it out evenly over the surface. Reserve the excess filling. On the same plate where the yolks were mashed, coarsely chop and finely mash the remaining 2 hard-boiled eggs. Fold these into the reserved excess filling along with the distilled white vinegar and remaining tablespoon of butter, then set aside.
- Coat and Fry Eggs: Place the flat sides of the stuffed egg whites onto the cooled garlic panko crumbs to coat the bottom and sides, leaving the rounded side uncoated. Let them rest on the plate coating well. Heat the skillet again to medium and brush the bottom with the remaining 2 teaspoons of olive oil. Once hot, place all coated eggs crumb-side down into the skillet and fry until browned and crispy, about 2 minutes. Remove the skillet from heat.
- Assemble Lettuce Boats: Trim the ends off the lettuce leaves to create approximately 5-inch long ‘boats.’ Spoon and spread the reserved egg filling mixture evenly over the base of each lettuce boat. Top each with crumbled cooked bacon and one of the crispy, crumb-coated deviled eggs. Garnish with freshly chopped chives. Arrange on a serving platter and serve immediately for best texture and flavor.
Notes
- Use fresh panko breadcrumbs for extra crispiness.
- Make sure eggs are completely cooled before slicing and filling to avoid breaking whites.
- You can adjust the jalapeño quantity to control the heat level.
- This recipe is great served as an appetizer for parties and gatherings.
- For a dairy-free version, substitute butter with olive oil or a plant-based alternative.
- Cook bacon until crisp to add a satisfying crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: deviled eggs, BLT, appetizer, crispy eggs, panko breadcrumbs, bacon, lettuce boats, sun-dried tomatoes, jalapeño, party food
