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
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6 Hard Boiled Eggs (discard 3 of the yolks) (see notes for tip on hard boiling)
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3 T. Fat Free Greek Yogurt
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1 T. Low-fat Mayo
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1 tsp Dijon Mustard
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1 Packet no Calorie Sweetener
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1 T. Finely Chopped Chives
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Paprika
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¼ tsp Onion Powder
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¼ tsp Garlic Powder
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1/8 tsp Red Pepper Flakes
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3 T. Finely Chopped Tomatoes (Optional)
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Cooked Turkey Bacon (4-5 Strips) Chopped
INSTRUCTIONS
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Cut eggs in half lengthwise
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Discard 3 yolks; put other 3 yolks in a bowl with the yogurt, mayo, mustard and sweetener.
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Mash yolks and mix ingredients well.
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Add the onion powder, garlic powder and red pepper flakes and mix well.
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Stir in the tomatoes and bacon, salt and pepper to taste.
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Fill the egg whites with the mixture.
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Lightly sprinkle with the paprika and top the eggs with the chives.
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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!!