Photo of BLT egg sliders by WW

BLT egg sliders

SmartPoints® value per serving
Total Time
20 min
15 min
5 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.


Low-fat mayonnaise

1 tbs

99% fat-free plain Greek yoghurt

1 tbs

Fresh basil

1 tsp, finely chopped

Fresh chives

1 tsp, finely chopped

Shortcut bacon

135 g, (6 x 25g slices), fat trimmed

Boiled egg(s)

6 medium, halved lengthways


1 large, cut lengthways into 12 slices

Cos lettuce

3 baby, leaves, torn in half

Oil spray

1 x 3 second spray(s)


  1. Combine mayonnaise, yoghurt, basil and chives in a small bowl. Season with salt and pepper.
  2. 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. Drain on a paper-towel lined plate. Cut each piece in half.
  3. Spread mayonnaise mixture evenly over cut sides of egg halves. Layer 2 tomato slices, 2 bacon pieces and a small piece of lettuce over 1 egg half. Cover with another egg half, cut-side down and secure with a toothpick. Repeat with remaining egg halves, tomato, bacon and lettuce to make 6 sliders in total. Season with pepper to serve.