Cheddar and Turkey Bacon Deviled Eggs

Cheddar and Turkey Bacon Deviled Eggs
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Cheddar and Turkey Bacon Deviled Eggs

A sprinkle of crumbled turkey bacon takes the flavor of these creamy deviled eggs to an eggs-traordinary level!

 

Recipe Copyright © 2019 Barb E. for Eggland’s Best.

Nutrition Facts

Cheddar and Turkey Bacon Deviled Eggs

CaloriesCalories

47 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

0g Per Serving
×
Calories 47
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 88 mg
Sodium 126 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
1 lean meat

Ingredients

Servings  12   Serving Size   1/2 egg

  • 6 large eggs
  • 2 slices nitrate-free turkey bacon
  • 1/4 cup grated or shredded low-fat Cheddar cheese
  • 3 tablespoons light mayonnaise
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon chopped chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

Tip: Click on step to mark as complete.

  1. To hard cook the eggs, gently place them in a large saucepan or pot. Add cold water to cover the eggs by 1 1/2 inches. Bring the water to a boil over high heat. When the water is boiling, remove the pan from the stove.
  2. Let the pan stand, covered, for 12-15 minutes. Remove the eggs from the pan. Allow them to cool before peeling.
  3. Meanwhile, in a medium nonstick skillet, cook the bacon over medium-high heat until crisp, turning often. Transfer to a paper towel to drain. When cooled, finely crumble the bacon. Set aside.
  4. Carefully cut the eggs in half lengthwise. Place the egg halves on a work surface.
  5. Transfer the yolks to a medium bowl. Add the remaining ingredients except the bacon. Stir until combined. The mixture should be smooth.
  6. Spoon the yolk mixture into a resealable plastic bag. Clip the corner of the bag. Pipe the yolk mixture into the egg white halves.
  7. Sprinkle the crumbled bacon on top of the filling.

 

A sprinkle of crumbled turkey bacon takes the flavor of these creamy deviled eggs to an eggs-traordinary level!

 

Recipe Copyright © 2019 Barb E. for Eggland’s Best.

Nutrition Facts

Cheddar and Turkey Bacon Deviled Eggs

CaloriesCalories

47 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

0g Per Serving
×
Calories 47
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 88 mg
Sodium 126 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
1 lean meat

Ingredients

Servings  12   Serving Size   1/2 egg

  • 6 large eggs
  • 2 slices nitrate-free turkey bacon
  • 1/4 cup grated or shredded low-fat Cheddar cheese
  • 3 tablespoons light mayonnaise
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon chopped chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

Tip: Click on step to mark as complete.

  1. To hard cook the eggs, gently place them in a large saucepan or pot. Add cold water to cover the eggs by 1 1/2 inches. Bring the water to a boil over high heat. When the water is boiling, remove the pan from the stove.
  2. Let the pan stand, covered, for 12-15 minutes. Remove the eggs from the pan. Allow them to cool before peeling.
  3. Meanwhile, in a medium nonstick skillet, cook the bacon over medium-high heat until crisp, turning often. Transfer to a paper towel to drain. When cooled, finely crumble the bacon. Set aside.
  4. Carefully cut the eggs in half lengthwise. Place the egg halves on a work surface.
  5. Transfer the yolks to a medium bowl. Add the remaining ingredients except the bacon. Stir until combined. The mixture should be smooth.
  6. Spoon the yolk mixture into a resealable plastic bag. Clip the corner of the bag. Pipe the yolk mixture into the egg white halves.
  7. Sprinkle the crumbled bacon on top of the filling.

 

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