BLT Deviled Eggs

Adding bacon, arugula and tomatoes brings the classic appetizer to a new level. These BLT Deviled Eggs are sure to impress any guest.

  • Min 30
  • Serves 24


1 dozen Grade A Large Phil’s Fresh Eggs, hard-boiled and peeled
½ cup Mayonnaise
1 Tbsp. Deli mustard
4 strips Bacon, cooked and diced small
12 Grape tomatoes, diced small
1 sm. handful Arugula leaves, finely chopped
1 Tbsp. Dried or fresh parsley

Salt and freshly ground black pepper


  1. Boil the eggs for 8 minutes in large pot filled with water. Let cool, then peel.
  2. Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.
  3. Add mayonnaise and mustard to the yolks and mix until well combined and sort of fluffy.
  4. Fold in the diced bacon, tomatoes, and arugula (reserving a little arugula for garnish).
  5. Spoon filling into the centers of the whites. Garnish with reserved arugula and dust with parsley, salt and pepper.
  • BLT Deviled Eggs

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