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
