Turkey Bacon Deviled Eggs
Deviled eggs are a great appetizer that are surprisingly healthy. These deviled eggs have a secret ingredient that completely replaces the mayo and makes them the perfect gluten free appetizer.
Want to save this post?
Enter your email below and get it sent straight to your inbox.
Deviled eggs are one of my favorite appetizers. When I think of Spring I instantly think of them! When I first started trying to eat healthy I started to avoid mayonaise. After a few trials I discovered the greek yogurt made the perfect alternative to mayo in deviled eggs!
s post contains affiliate links. Please see my disclosure here.
How to Make Perfect Hard-boiled Eggs
I like to make hardboiled eggs in my egg cooker because it makes easy to peel eggs in only a few minutes (and I don’t have to watch over the pot!). My favorite egg cooker is the Dash Rapid Egg Cooker because it’s small and doesn’t take up a lot of space in my kitchen, plus it’s under $20. If you make a lot of hard boiled eggs I recommend getting a egg cooker or making them in your Instant Pot.
If you prefer to make hardboil eggs on the stove, here’s an easy method:
- Fill a pot with eggs and water. Cover and bring to a boil.
- Turn off heat and let eggs sit, about 10 minutes.
- Allow eggs to cool in ice water (this will also make peeling easier!)
Recipe Ideas and Tips
- Use a piping bag or cookie scoop to put filling into eggs to make filling neater
- Add in different spices and herbs like chili powder, curry powder or dill to mix up the flavor
- Mix up toppings with capers, salmon, or parmesan crisps
How to store Deviled Eggs
Deviled eggs will last 1-2 days after making and should be refrigerated. If you’re going to a party it’s best to make these a few hours to a day ahead so they have time to chill. Store in an airtight container.
Best Tools
More Egg Recipes
Mint Chocolate Chip Cloud Cookies
Turkey Bacon Deviled Eggs
Ingredients
- 6 hardboiled eggs
- 4 tbs greek yogurt
- 2 tbps yellow or dijon mustard
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 slices cooked turkey bacon diced
- paprika for garnish
Instructions
- Slice hardboiled eggs in half and scoop the yolk out. Put yolk into a mixing bowl.
- Combine yolk with greek yogurt, mustard, garlic powder, salt and black pepper. Mix well to combine.
- Scoop the mixture evenly into the egg shells.
- Top the eggs with the bacon and paprika garnish
- Refrigerate for 15-30 minutes before serving
Simple and delicious ! Thank you for this article !
I love deviled eggs. I have used dry mustard (my mom’s recipe), but also have used a little bit of curry or Old Bay Seasoning as well. Like to try different things with them. But in any form, they are great! Thanks for your recipe.