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.
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READY IN: 30mins
YIELD: 24 Deviled Eggs
UNITS: US
INGREDIENTS
Nutrition- 12
- 1⁄2cup fat free plain Greek yogurt
- 2teaspoons sugar
- 2teaspoons balsamic glaze
- 1⁄4teaspoon celery salt
- 1⁄4teaspoon fresh ground black pepper
- 4slices turkey bacon, cooked and minced
- 1⁄4cup minced red onion
- 1⁄4
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DIRECTIONS
- 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.
- 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.
- Refrigerate until ready to serve. Allow to come to room temperature for 15 minutes before serving.
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