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!!