Menu

Snack Girl’s Bacon and Eggs

April 21, 2014   8 Comments

Easter happened yesterday and my family has a tradition of dying hard-boiled eggs and hiding them around the house.

Bacon Deviled Eggs

My kids LOVE trying to find them and this year our puppy joined in the fun and managed not to eat any eggs - hurray!

The big problem with deviled eggs is that the recipe usually includes large amounts of mayonnaise. Mayonnaise is 90 calories per tablespoon.

So, if you can get rid of most of the mayonnaise in the recipe, you have a healthy snack. Eggs are really nutritious and, without adding mayonnaise, about 70 calories.

The recipe below uses 2% Greek yogurt and a little mayonnaise to achieve the creaminess without the calories. I tried using Greek yogurt without adding mayo but the flavor fell flat. There was too much sour and not enough creaminess to make it taste good.

A slice of bacon is fantastic as a condiment – crunchy, smoky, and colorful – and a nice change from paprika.

Here are some other suggestions for tasty deviled eggs:

  • Add 1 teaspoon of curry powder
  • Add chopped pickles (sweet or dill)
  • Add a dash of horseradish
  • Use spicy salsa as your mix-in

Whatever you do, USE LESS MAYONNAISE.

For those of you, who would like to know how to make the perfect hard boiled egg check out: Hard Boiled Eggs.

If you really like eggs, it can be fun to have an "Egg Cooker" featured below. I haven't tried it personally, but it is on my "cool kitchen appliances that I must have one day when I have more space in my kitchen" list.

My librarian, Sue, gave me a great idea for peeling many hard boiled eggs. After you cook them, put them back in the pan and just shake it. The eggs get cracked evenly and it is SO easy to peel them.

Sue learned this trick from a 92 year old who is clearly very wise.

Please share your favorite deviled egg ideas!

Bacon Deviled Eggs Recipe

1.6 from 24 reviews

Serves 6, 2 egg halves per serving

Print  Pin

Ingredients

6 hard boiled eggs
1 teaspoon white vinegar
2 tablespoons 2% Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 slice center cut bacon, crumbled

Instructions

Peel hard boiled eggs, slice in half and remove egg yolks and reserve egg whites. Place egg yolks in a bowl and mash them. Mix in vinegar, yogurt, mustard, and mayonnaise. Spoon mixture into egg whites and top with bacon. Can be served immediately or refrigerated and served in a few hours.

Nutrition Facts

Two egg halves = 80 calories, 5.6 g fat, 1.6 g saturated fat, 1.1 g carbohydrates, 0.6 g sugar, 6.3 g protein, 0 g fiber, 107 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

Egg Beaters Review

Are Egg Beaters Better Than Eggs That You Beat?

Snack Girl loves trying out food products to see how they rate. A reader asked me about Egg Beaters and I had never tried them....

softboiledegg2b

Good Morning Sunshine! Wake Up With This Egg Dish

Are you bored with hard boiled eggs? Yeah, they are dull. Let me introduce you to an old friend...

Get Free Email Updates! Yes please!

8 Comments:

Hi Lisa. I heard a great tip about making deviled eggs the other day. You rub the cooked yolks through a small sieve or strainer so the pieces are uniform and that makes creamier filling for your deviled eggs. Try it!

Mary K.

Waukesha, WI

I love my egg cooker! It doesn't take up much space and cost much less than the one you show. Mine is the Egg Genie -- about $25 and soooo worth it! Perfect hardboiled eggs every time with no effort.

I've always used Miracle Whip instead of Mayo (stationed in hot places - MW is safer than mayo)

and it has only 30 calories plus a little kick from a wee bit of paprika.

A tip for boiling perfect eggs every time.

Take eggs out of fridge 1/2 hr before cooking.

Boil water and spoon drop each egg into the boiling water, quickly, but gently.

Bring back to a boil on high and boil uncovered for 5 minutes.

Take pot OFF the heat, cover and let sit for 15 minutes.

Carefully pour hot water out an refill with running cold water until cool/ just warm to the touch.

Refrigerate until cold. (or eat them warm - yum! Perfect every time!)

I've used a bit of avocado with the yolks - and a bit of mustard. My book group loved it!

I thought I got the idea from you, Snack-Girl. Yes, April 2012 - Take the Devil out of Hard Boiled Eggs.

Great recipe,Snack Girl! Just to make some readers aware, Miracle Whip may be low in fat but has a lot of sugar (high fructose corn syrup). I would prefer the fat. There is hidden sugar in lots of foods especially salad dressing and especially those advertising to be low fat.

The avocado and egg sounds delicious too. Avocados have the good fat. I have at least one a day. I read that the nutrients are best absorbed when used with tomatoes.

No HFCS in Miracle Whip at all, but yes, it has 1 gram of sugar per tablespoon, but even eggs have 0.60 grams of sugar. I have no problem with sugar, or fat for that matter, I just like the taste.

Oooh, I wouldn't touch Miracle Whip with a 10 foot pole :) It's loaded with sugar as well as loads of preservatives and is very bad for you. Mayonnaise, particularly the kind you make yourself, is much healthier even if it is a higher fat content - with olive oil it's 'good' fat.

These eggs, btw, look lovely.

Good grief,

I think I can handle miracle whip, It's not strychnine!

When we were stationed overseas, we ate miracle whip because it was safer than mayo in hot weather and I acquired a taste for it, I didn't kill anyone.

I have it probably once every couple weeks, and I don't even have to use a 10 ft spoon.

Whatever happened to moderation? I wasn't even advocating it, I said "I" eat it - It's like Nutrition Nazi's scour the internet looking for people eating foods they disagree with

Keep your eyes on your own plate

Add a comment:

(required)

(required, never published)



© 2024 Snack-Girl.com