Bacon Balsamic Deviled Eggs

Recipe Note: You will not miss the Mayo in these and the Greek Yogurt is so much healthier for you! I promise if you don't tell, no one will know the difference. Also Balsamic Glaze can be found next to Balsamic Vinegar at the grocery store. It is thicker and more potent then regular Balsamic Vinegar.

• Ready In: 30 mins
• Yields: 24 Deviled Eggs

Ingredients

• 12  hard-boiled eggs, peeled
• 1⁄2 cup  fat free plain  Greek yogurt
• 2  teaspoons sugar
• 2  teaspoons  balsamic glaze
• 1⁄4 teaspoon  celery salt
• 1⁄4 teaspoon fresh ground black pepper
• 4  slices  turkey bacon, cooked and minced
• 1⁄4 cup  minced red onion
• 1⁄4 cup  chopped fresh parsley, plus more for garnish

Directions

1. Halve eggs lengthwise and separate the yolks from the whites. Place yolks in a bowl and arrange the egg whites with the rounded side down onto a serving platter.
2. Mash the yolks with a fork. Add the Greek yogurt, sugar, balsamic glaze, celery salt, and ground black pepper and cream together. Once thoroughly combined, with no lumps, stir in bacon, red onion, and parsley. Pipe into egg whites and garnish each with a sprig of parsley.
3. Refrigerate until ready to serve. Allow to come to room temperature for 15 minutes before serving.