BLT Eggs
In this fun, BLT-inspired recipe, bread slices are replaced with hard-boiled egg whites, half filled with a mix of egg yolks and mayonnaise, and the other half with avocado cream. Filled with tomato slices, bacon and small romaine lettuce leaves, it’s a lunch the kids will ask for again and again. They’re even easier to […]
Ingredients
- 8 eggs
- 6 tbsp (90 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 ripe avocado
- 1 tsp (5 ml) lime juice
- 16 leaves mini-romaine lettuce or 3 large leaves romaine lettuce, torn into 16 pieces
- 2 cocktail tomatoes, sliced into rounds
- 4 slices cooked bacon, each cut into 2 or 3 pieces
- Roasted sesame seeds, to taste
Instructions
- Measure the water in the measuring cup for 8 hard-boiled eggs (about 100 ml). Pour the water into the egg cooker. Insert the steaming tray and place an egg upright in each cavity. Cover with the lid. Select the Steam function. Once the light goes off, remove the lid. Remove the eggs and plunge into a bowl of very cold water to stop the cooking.
- Peel the eggs under cold running water and pat dry. Compost the shells. Cut a thin layer off the bottom of the eggs so they can sit upright. Cut the eggs in half horizontally. Delicately remove the egg yolks and place in a bowl. Place the egg white halves on a large plate, the bottom halves cut-side up, the top halves cut-side down. Set aside.
- Using a fork, mash the egg yolks with the mayonnaise and mustard until smooth. Transfer to a pastry bag fitted with a star tip.
- In another bowl, mash the avocado with the lime juice. Season with salt and pepper.
- Fill the cavities of the bottom halves of the egg whites with the avocado mixture. Top with a piece of lettuce, tomato slice and bacon. Fill the top halves of the egg whites with the yolk mixture. Put the eggs back together, securing them with a toothpick. Place the eggs upright on a serving dish. Sprinkle with sesame seeds.
In this fun, BLT-inspired recipe, bread slices are replaced with hard-boiled egg whites, half filled with a mix of egg yolks and mayonnaise, and the other half with avocado cream. Filled with tomato slices, bacon and small romaine lettuce leaves, it’s a lunch the kids will ask for again and again. They’re even easier to make using an egg cooker.