About
Nobody can resist the temptation of a sinfully delicious deviled egg. Of course, most recipes call for mayonnaise or a heaping ton of mustard and other sugary emulsifiers. With the perfect amount of dijon mustard and greek yogurt, you can still have a delightfully tangy and soft breakfast or snack. The deviled egg filling in this recipe is slightly more firm than what you may be used to, but it’s still smooth and satisfying.
– Jessica L
Ingredients
- ¾ ounce bacon
- 6 large hard boiled egg
- 1 tablespoon dijon mustard
- 1 tablespoon greek yogurt
- ⅛ teaspoon spices paprika
- ¼ teaspoon spices onion powder
- ½ tablespoon parsley raw
Instructions
- Cook the slices of bacon in a skillet until very crispy. Set the slices aside to cool. Then, chop them into very tiny pieces. Save the diced bacon for later.
- Slice each hard boiled egg in half and scoop the yolks into a bowl.
- Use a spoon or fork to mash the yolks as finely as possible. Combine the yolks with the dijon mustard, yogurt, paprika, and onion powder. For a smooth mixture, you can do this process either in a food processor or in a ziploc bag. Fold the chopped bacon bits in at the final stage of mixing.
- Pipe the finished filling into each egg half. For the best look, use a pastry bag with a large cupcake icing tip. Otherwise, simply fill a ziploc bag and cut a corner to pipe the filling. Garnish the eggs with additional paprika and fresh parsley!
Nutrition Facts
- Servings: 3
- Calories: 200.1kcal/4.8kJ (per serving)
- Fat: 13.9g (per serving)
- Carbs: 2.0g (per serving)
- Protein: 15.6g (per serving)
