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.
Cheddar and Turkey Bacon Deviled Eggs
Calories47 Per Serving
Protein4g Per Serving
Fiber0g Per Serving
|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|
|Total Carbohydrate||0 g|
|Dietary Fiber||0 g|
|Added Sugars||0 g|
1 lean meat
6 large eggs
2 slices uncured, 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
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.
Let the pan stand, covered, for 12-15 minutes. Remove the eggs from the pan. Allow them to cool before peeling.
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.
Carefully cut the eggs in half lengthwise. Place the egg halves on a work surface.
Transfer the yolks to a medium bowl. Add the remaining ingredients except the bacon. Stir until combined. The mixture should be smooth.
Spoon the yolk mixture into a resealable plastic bag. Clip the corner of the bag. Pipe the yolk mixture into the egg white halves.
Sprinkle the crumbled bacon on top of the filling.