Turkey Bacon
Deviled Eggs
A lighter, protein-packed take on the classic party staple. Creamy filling made with Greek yogurt, a touch of mayo, and tangy mustard gets folded with crispy turkey bacon crumbles and spooned back into perfectly hard-boiled egg whites. Great for snacking, meal prep, or entertaining.
- 6 large eggs
- 4 slices turkey bacon
- 2 tbsp plain non-fat Greek yogurt
- 2 tbsp light mayo
- 2 tbsp yellow mustard
- 1 tsp pickle juice or white vinegar
- ¼ tsp garlic powder
- — black pepper, to taste
- — paprika, to garnish
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1
Hard boil the eggs
Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes.
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2
Ice bath
Transfer the eggs immediately to a bowl of ice water and let sit for at least 5 minutes. This stops the cooking completely and makes the eggs much easier to peel cleanly — don't skip this step!
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3
Crisp the turkey bacon
While the eggs cool, heat a skillet over medium heat. Roughly chop the turkey bacon and cook for 4–5 minutes until browned and crispy. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces. Set aside.
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4
Peel & halve the eggs
Gently peel the cooled eggs and slice each one in half lengthwise. Carefully pop the yolks out into a mixing bowl and arrange the whites on a serving plate.
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5
Make the filling
Mash the yolks with a fork until smooth. Add the Greek yogurt, mayo, mustard, pickle juice, garlic powder, and black pepper. Stir until completely smooth and creamy. Fold in most of the crispy turkey bacon, reserving a little for topping.
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6
Fill & garnish
Spoon or pipe the filling into each egg white half. Top each one with a pinch of the reserved bacon crumbles and a light dusting of paprika. Refrigerate for 20–30 minutes before serving for the best flavor and texture.
- Ice bath is non-negotiable: Moving the eggs straight from boiling water to an ice bath stops the cooking instantly, prevents that gray ring around the yolk, and makes peeling dramatically easier.
- Pickle juice is the secret: Just a teaspoon adds brightness and tang that makes the filling taste like a classic deviled egg. Apple cider vinegar works as a substitute.
- Pipe for presentation: For a cleaner, more polished look, transfer the filling to a zip-lock bag, snip the corner, and pipe it into each egg white.
- Make ahead: These keep well covered in the fridge for up to 3 days. Add the paprika and bacon topping right before serving so they stay crispy and vibrant.
- Spice it up: Add a pinch of cayenne to the filling or a few drops of hot sauce for a kicked-up version.