NUTRITION

SERVINGS

INGREDIENTS

6 large eggs

0.25 cup non-fat Greek yogurt

1 slice bacon

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tsp fresh chives

PREPARATION

• 1

  Place the eggs in a medium saucepan and cover with cold water by at least one inch.

• 2

  Bring the water to a rolling boil, then immediately cover the pan and remove it from the heat.

• 3

  Let the eggs sit in the hot water for 12 minutes, then transfer them to an ice bath for 5 minutes to stop the cooking process.

• 4

  While eggs cool, cook the bacon slice in a skillet over medium heat until very crispy, then drain on a paper towel and crumble into small bits.

• 5

  Peel the eggs carefully and slice each in half lengthwise.

• 6

  Remove the yolks and place them in a small mixing bowl, setting the whites aside on a serving plate.

• 7

  Mash the yolks with the Greek yogurt, Dijon mustard, sea salt, and black pepper until the mixture is completely smooth and creamy.

• 8

  Pipe or spoon the yolk mixture back into the centers of the egg white halves.

• 9

  Garnish each deviled egg with a dusting of smoked paprika, fresh chives, and the crispy bacon crumbles before serving.