Turkey Bacon Deviled Eggs

This recipe goes to my girl Lori Harder before she became an author, podcast host, speaker and founder of Drink Light pink. She was a personal trainer and created a cookbook which I use all the time. One of the main recipes I use are for these turkey bacon deviled eggs. I make them as an appetizer for special occasions and also have them handy for a quick breakfast or snack. They are so yummy! This is her exact recipe.

Enjoy!

INGREDIENTS

• 6 Hard Boiled Eggs (discard 3 of the yolks) (see notes for tip on hard boiling)

• 3 T. Fat Free Greek Yogurt

• 1 T. Low-fat Mayo

• 1 tsp Dijon Mustard

• 1 Packet no Calorie Sweetener

• 1 T. Finely Chopped Chives

• Paprika

• ¼ tsp Onion Powder

• ¼ tsp Garlic Powder

• 1/8 tsp Red Pepper Flakes

• 3 T. Finely Chopped Tomatoes (Optional)

• Cooked Turkey Bacon (4-5 Strips) Chopped

INSTRUCTIONS

• Cut eggs in half lengthwise

• Discard 3 yolks; put other 3 yolks in a bowl with the yogurt, mayo, mustard and sweetener.

• Mash yolks and mix ingredients well.

• Add the onion powder, garlic powder and red pepper flakes and mix well.

• Stir in the tomatoes and bacon, salt and pepper to taste.

• Fill the egg whites with the mixture.

• Lightly sprinkle with the paprika and top the eggs with the chives.

• Chill in refrigerator for about an hour

NOTES

For the perfectly boiled egg, cover eggs with cold water and heat on high uncovered until water comes to a rolling boil. Take eggs off of the heat and let sit covered for 18-20 minutes. Drain eggs and put in cold water until cooled. Eggs peel easily and no more dark color around the yolk!!