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Guacamole Deviled Egg Salad BLTs

Serve this on crusty bread or as a brunch dip mounded in a bowl and topped with chopped tomatoes and bacon, and Romaine hearts and tortilla chips for dipping. 

 

Serves 4

Originally aired

INGREDIENTS
  • 12 slices good-quality, smoky, center-cut bacon
  • Tabasco
  • 1/2 red onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 red jalapeño or Fresno pepper, seeded and finely chopped
  • 1 large clove garlic, grated or finely chopped
  • Salt
  • Juice of 1 1/2 limes
  • 2 large ripe Hass avocados, pitted and scooped from skins
  • A small handful cilantro, chopped
  • 12 eggs
  • Cayenne pepper hot sauce, 2-3 teaspoons, such as Frank’s Red Hot or Romaine hearts
  • Vine tomatoes, sliced
  • 4 8- to 10-inch baguettes, split or tortilla chips for dipping

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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