These BLT Deviled Eggs are low-carb, gluten, grain, and dairy-free. Depending on your choice of mayo they are soy-free, as well as Paleo depending on your choice of bacon.
The Easter Bunny is on his way. I suggest we take this opportunity to celebrate an old favorite from back in our sandwich-eating days. Juicy red tomato, crisp lettuce, and a healthy strip of smoky bacon make a happy mouthful atop these BLT Deviled Eggs.
After a long winter, spring is bursting through the soil here in Western Montana. Hyacinths . . .
Honeybees dipping into daffodils . . .
Proof of life, everywhere in sight.
We are surrounded by symbols of revival, renewal, restoration, and rebirth.
I see rhubarb recipes in our future.
And eggs.
Lots and lots of hard boiled eggs.
If you can tolerate eggs, this can be a very good thing.
Deviled eggs are quick to disappear from any buffet. And yes, these BLT-stuffed ones are as good as they sound. Whether it’s Easter, a picnic, a potluck, or a BBQ, find an excuse to make these.
But first, let’s get psyched about the thyroid-specific nutrition in these little beauties:
The Breakdown
- Eggs provide the thyroid with three of the primary nutrients it requires: tyrosine, iodine, and selenium. These nutrients work in concert to promote and protect thyroid function. See below.
- One egg provides 29% RDI of tyrosine, which the thyroid gland combines with iodine to make thyroid hormone.
- One egg provides 16% DV of iodine, which is essential for the production of thyroid hormone. Too much or too little can be harmful to the thyroid. See selenium below.
- One egg provides 22% DV of selenium, which has numerous benefits to the thyroid. Studies have shown it to reduce inflammation and antibodies in those with thyroid-specific autoimmune disease. It is also essential for the conversion of T4 to T3, and helps to regulate and protect the thyroid from the damage that can be caused from too much iodine.
BLT Deviled Eggs
- Prep Time: 20m
- Yield: 12 deviled eggs
- Category: Starts & Snacks
Ingredients
- 6 eggs, hardboiled
- 4 oz bacon (preferably not thick cut), cooked until crisp, divided
- 3 tbsp. mayonnaise
- 1 tsp. dijon mustard
- 1/2 tsp. white wine vinegar
- 1 tsp. finely minced shallot (optional)
- dash Louisiana-style hot sauce
- dash Worcestershire sauce
- salt and freshly ground pepper, to taste
- 4 cherry tomatoes, sliced or quartered
- 1/2 c finely chopped iceberg or romaine lettuce
Instructions
- Peel the eggs* (see note) and slice in half. Remove yolks and place in a small mixing bowl.
- Finely mince half of the crisped bacon and add to yolks along with mayo, mustard, vinegar, shallot, hot sauce, W Sauce, and salt and pepper. Use a fork to mash and mix until fairly smooth. Taste filling and adjust seasoning to taste.
- Spoon filling into egg whites. Break remaining bacon into 12 pieces and place atop each egg with a pinch of crisp lettuce, and a slice of tomato.
NOTES
- A tip for peeling hard-boiled eggs: Fill a medium mixing bowl with cool water. Tap and roll egg to crack shell, then submerge and peel. The water will help the shell and shell membrane peel cleanly away.
Happy Spring dear readers! Hope you enjoy this recipe as much as we do.
Wishing you the best of health,
I wish I had some of these in my life today! They look delicious!