Bacon Cheddar Deviled Eggs

Posted on March 11, 2009. Filed under: Appetizers, side dish |

As a kid, I hated deviled eggs. I was a stinken picky eater though. I basically hated everything except bread, pasta, muffins (not bran of course), bananas or rice. Now, I love everything. Easter seems like the only time a year where you can get away with making deviled eggs. So what the heck, let’s go all out then…
Well, let’s not get too crazy. I still don’t like using mayo if I don’t have to. And non fat greek yogurt eliminates some fat and also adds some extra protein and probiotics. if you h ave never tried greek yogurt, do it! It is a little more expensive, but it is such a quality and versatile product that it is worth it!

Serves 12
12 eggs
1/2 c. non fat greek yogurt or sour cream
2 tbsp crumbled bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon Dijon mustard
2 tbsp finely chopped scallions
Paprika as garnish

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, yogurt, crumbled bacon, scallions and cheese and mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

* To make it less messy when filling the whites, I use a zip lock baggy. Fill the baggie with the yolk mixture. Cut a medium size hole at one of the bottom corners of the bag. Then pipe the mixture into each egg white. It makes it less messy and much more efficient.


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