Great summer dip- BLT dip

The flavors of this dip are greatly enhanced when stored overnight. The smokiness of the bacon and smoked paprika need time to meld into the mixture.


  • 6 strips of crispy cooked bacon, cut into a ¼-inch dice (save a few pieces for garnish)
  • 6 hard-boiled eggs
  • 1 cup diced Roma tomatoes, about 2 large Romas (save a few pieces for garnish)
  • 2 scallions, sliced into ¼-inch diagonal pieces (save a few pieces for garnish)
  • ¼ cup Paleo mayonnaise
  • 1 medium avocado
  • 1 teaspoon smoked paprika
  • ½ teaspoon Dijon mustard
  • ½ teaspoon finely chopped garlic
  • 1 teaspoon lemon juice
  • ½ teaspoon honey
  • 3 drops tabasco sauce
  • Scant 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste


  1. Cook 6 slices bacon until crispy, according to package instructions. When cool cut into a ¼-inch dice.
  2. Hard boil eggs. Place eggs in a small saucepan and cover entirely with cold water. Bring to a boil. Immediately reduce heat to a medium simmer and cook for 10 minutes. When done, immediately immerse in an ice bath. When cool, cut eggs in half and coarsely chop the whites of 3 of the eggs. Put the remaining 6 yolks and 3 whites (6 halves) into a food processor and set aside.
  3. Scoop out the seeds from the tomatoes and dice the flesh. Set aside.
  4. Slice scallions into ¼-inch diagonal pieces. Use most of the green part also. Set aside.
  5. Add mayonnaise, avocado, smoked paprika, Dijon, garlic, lemon juice, honey, tabasco, cayenne, salt, and pepper to food processor and pulse with the eggs until creamy.
  6. Remove egg mixture from the food processor and blend in chopped egg whites, bacon, tomatoes, and scallions by hand. Adjust salt and pepper and refrigerate in a tightly sealed container.
  7. Before serving, garnish with reserved pieces of bacon, tomatoes, and scallions.

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