A BLT boiled egg sandwich is like a low carb slider with the boiled egg used as the bread! All the classic flavor without the carbs!
Not much beats a BLT sandwich and I’ve certainly made my fair share over the years. Sometimes we use chaffles as the bread, sometimes we use the store bought low carb bread that has gotten easier and easier to find.
We’ve even made BLT Pizza!
But I’m pretty sure my favorite version of a BLT are these protein packed Boiled Egg BLTs!
Whether you serve up a few of these and call it lunch (seriously, the eggs make them SO filling!) or you make a big platter of these to serve at your next party, these are always such a big hit!
After all, who doesn’t love bacon?!
Ingredient Notes:
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Hard Boiled Eggs – You’ll need six large hard boiled eggs ready to go for this recipe. You can prepare them on the stovetop, or try using an Instant Pot to make it quick and easy! They’ll take the place of bread in this sandwich to hold everything together.
Mayonnaise & Mustard – A simple mix of mayo and mustard is perfect for spreading on these BLT egg sandwiches! While mustard isn’t super traditional on a BLT, we like to add it here to add some flavor to the egg.
Fried Bacon – You will need some crispy fried bacon ready to go. I really like this easy air fryer bacon recipe, it’s quick and easy and mess free! You’ll cut the bacon into pieces about the size of an egg.
Campari/Cocktail Tomatoes – These small tomatoes are bursting with flavor and just the right size. We find that these are the best off season tomatoes available – they’re always flavorful!
Romaine Lettuce – It won’t take much, just six small pieces of lettuce – one for each of the egg sliders!
Salt & Pepper – I’m using a simple mix of salt and pepper to season these. Some smoked paprika or even a little cayenne pepper if you want some spice would probably be good too!
These little egg sandwiches are perfect for breakfast, lunch, or appetizers at a gathering or party! You can serve them up just about any time, and nobody will care that they are low carb.
It’s such an easy recipe, especially if you start with store bought boiled eggs or use an Instant Pot to make it quick and easy.
Replacing the bread with an egg is an easy way to get in extra protein. These are quite filling, too!
How To Make Egg Sandwiches:
Prepare – To get started you’ll slice the hard boiled eggs in half. Be careful to leave the yolk in place! Carefully cut the rounded bottoms off of half of the eggs so that it will stand up flat as the bottom piece of the egg sandwich.
Spread – Combine mayo and mustard together and then spread that combo over the bottom piece of each egg.
Top – Place a piece of lettuce over the mayo spread on each egg, and then slice the tomatoes and break the bacon into small pieces about the size of the eggs. Arrange the tomatoes and bacon over the lettuce and then top the sandwiches off with the other half of the eggs.
Serve – To hold these together you’ll need some toothpicks! Skewer each sandwich with a toothpick to hold them in place and sprinkle on some salt and pepper to taste. Time to dig in!
We LOVE making boiled eggs in our Instant Pot using the 5-5-5 method. They cook quickly and peel like an absolute dream! Here’s how to do it:
- Add eggs and 1 cup of water to the liner of your Instant Pot.
- Close the lid, set to sealing, and cook on high pressure for 5 minutes.
- Let pressure naturally release for 5 minutes and then turn the valve to release any remaining pressure.
- Transfer the eggs to an ice bath for 5 minutes to cool down.
- Peel and enjoy!
FAQ’s:
These BLT egg sliders aren’t too different from some deviled egg recipes, and those will generally stay good for about 2 days. Store them in an airtight container in the fridge.
It’s just another low carb way of making a sandwich without bread. Instead of the bread, you’re using hard boiled eggs. I guess these are really more like egg sliders than sandwiches given their size.
Variations:
We always use large eggs when cooking, but extra large eggs will produce larger sandwiches.
A small slice of avocado will make these extra creamy, filling, and nutrient dense!
Plain eggs aren’t super flavorful on their own, which is why we add a bit of dijon to the mayo. Feel free to leave it out or season the mayo in whatever way you like. Sriracha + mayo would add a little spice!
Turkey bacon works well, if you avoid pork or want to cut down on fat a bit.
More Keto Sandwich Recipes:
- Keto Maid Rite Burgers
- Ham and Cheese Chaffles
- Arby’s Chaffle
- Big Mac Chaffle
- Dill Pickle Egg Salad
- Avocado Egg Salad
- Keto Grinder Salad
BLT Boiled Egg Sandwich
Ingredients
- 6 large hard boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 6 slices center cut bacon fried crisp
- 2 campari or cocktail tomatoes
- 6 small pieces romaine lettuce
- Salt and pepper to taste
Instructions
- Slice the boiled eggs in half, being careful to leave the yolk in place. Carefully cut the rounded bottom off of half of the eggs so that it will stand up flat as the bottom piece of the sandwich.
- Add the mayonnaise and mustard to a small bowl and whisk to combine.
- Spread the mayo mixture over the bottom piece of each egg, and top with a piece of lettuce.
- Slice the tomatoes and break the bacon into small pieces about the size of the eggs.
- Arrange the tomatoes and bacon over the lettuce and top with the other half of the egg.
- Skewer with a toothpick to hold the sandwiches together and sprinkle with salt and pepper, to taste.
- Serve immediately.
Mary Linda Graham says
This seems like a really good recipe and you could even use spinach instead of lettuce for a different take. I think you could even do two different halves by putting the lettuce on the top to hold on to and make another “sandwich” from the other half.
Nicole says
These look delish AND adorable, thank you!! I’m going to make them with a slight variation…. I will remove the yolks and mix with mayo, mustard, salt and pepper like a traditional deviled egg, refill the egg halves, then add the BLT! It would be a “Deviled BLT Sandwich” with the creamy filling! 🙂
Karly Campbell says
That sounds absolutely delicious!