BLT egg sliders
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
A creamy herbed mayo mixture, lightened with Greek yoghurt, makes these cute sliders lick-your-fingers good. They’re a portable, protein-packed lunch that comes together in a flash when you have hard-cooked eggs and cooked bacon on hand. They also hold up well for up to three days, so you can double or triple the recipe for meal prep, if you’d like. Do try to grind your black pepper fresh for the best flavour; pre-ground pepper can taste musty.
Ingredients
Egg(s)
6 medium
Shortcut bacon
135 g, (buy 6 x 25g slices), fat trimmed
Low-fat mayonnaise
1 tbs
99% fat-free, plain Greek yoghurt, unsweetened
1 tbs
Fresh basil
1 tsp, finely chopped
Fresh chives
1 tsp, finely chopped
Tomato(es)
1 large, (roma variety), cut into 12 thin slices
Cos lettuce
6 baby, leaves, torn into small pieces
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook eggs in a large saucepan of gently boiling, salted water for 10 minutes. Drain. Transfer to a large bowl of cold water until cool enough to handle, then peel off shells. Cut in half lengthways.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook bacon for about 2 minutes on each side or until crisp and light golden. Transfer to a large, paper towel-lined plate to cool. Cut each slice in half.
3
Meanwhile, combine mayonnaise, yoghurt, basil and chives in a small bowl. Season with salt and pepper. Spread mayonnaise mixture evenly over the cut-side of egg halves. Layer 2 tomato slices, 2 bacon pieces and some lettuce over 6 egg halves. Cover with remaining egg halves, cut-side down and secure with toothpicks. Season with freshly ground pepper to serve.
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