Yogurt & Bacon Deviled Eggs

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From Alex, Clean Plate Club

LateEnough.com

These will be a big hit - the creamy filling melts in your mouth, while the bacon crumbles on top add a nice texture balance.

16
Pieces

Ingredients

8 hard-boiled eggs
2 strips of bacon (look for nitrate-free bacon)
1 shallot bulb (finely chopped)
1 c Stonyfield Organic Low Fat or Fat Free Plain Yogurt
4 jarred sun-dried tomatoes (about 2-3 tbs, finely chopped )
1/2 t paprika
3/4 t salt
Nutrition Information: 

Preparation:

Step 1

Peel eggs and halve them, lengthwise. Set aside.

Step 2

In a skillet, fry bacon until crispy on both sides. Set aside to cool.

Step 3

Add shallots to skillet and cool over low-medium heat until just tender. Do not burn.

Step 4

Combine yogurt through salt in a food processor and add shallots.

Step 5

Using a small spoon (a baby spoon works well), carefully pop out egg yolks and add to yogurt mixture.

Step 6

Pulse ingredients until just mixed.

Step 7

Spoon generously into egg white cups. Top with bacon crumbles.

Step 8

Refrigerate until ready to serve.

Ingredients

8 hard-boiled eggs
2 strips of bacon (look for nitrate-free bacon)
1 shallot bulb (finely chopped)
1 c Stonyfield Organic Low Fat or Fat Free Plain Yogurt
4 jarred sun-dried tomatoes (about 2-3 tbs, finely chopped )
1/2 t paprika
3/4 t salt
Nutrition Information: 

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