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BLT egg sliders

BLT egg sliders

Total Time
25 min
15 min
10 min
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.



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


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)


  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.