Sponsor recipe courtesy of French’s®

BLT Deviled Eggs

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  • Yield: 2 dozen
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12 large hard cooked eggs

6 Tbsp. light sour cream

2 Tbsp. French's® Dijon Mustard

1 ripe avocado

24 slices cherry or grape tomato

2 slices crispy bacon, sliced or crumbled

Shredded romaine lettuce


  1. Remove yolks from whites and place in bowl.
  2. Mash yolks and blend in sour cream, mustard and avocado.
  3. Spoon/pipe yolk mixture into egg white halves.
  4. Top each egg with a cherry slice and pieces of bacon, then top with shredded lettuce.
  5. Arrange on platter.
  6. Chill, covered.