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Yogurt & Bacon Deviled Eggs

These will be a big hit – the creamy filling melts in your mouth, while the bacon crumbles on top add a nice texture balance.

Ready in: Level: Easy
Prep: Cook: Yields: 16 Pieces


  • 8 hard-boiled eggs

  • 2 strips of bacon (look for nitrate-free bacon)

  • 1 shallot bulb (finely chopped)

  • 1 c Stonyfield Organic Low Fat or Fat Free Plain Yogurt

  • 4 jarred sun-dried tomatoes (about 2-3 tbs, finely chopped )

  • 1/2 t paprika

  • 3/4 t salt


Step 1

Peel eggs and halve them, lengthwise. Set aside.

Step 2

In a skillet, fry bacon until crispy on both sides. Set aside to cool.

Step 3

Add shallots to skillet and cool over low-medium heat until just tender. Do not burn.

Step 4

Combine yogurt through salt in a food processor and add shallots.

Step 5

Using a small spoon (a baby spoon works well), carefully pop out egg yolks and add to yogurt mixture.

Step 6

Pulse ingredients until just mixed.

Step 7

Spoon generously into egg white cups. Top with bacon crumbles.

Step 8

Refrigerate until ready to serve.