Yogurt & Bacon Deviled Eggs
Yields: 16 Pieces
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Ingredients
| 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 | tsp | paprika |
| 3⁄4 | tsp | salt |
Directions
Peel eggs and halve them, lengthwise. Set aside.
In a skillet, fry bacon until crispy on both sides. Set aside to cool.
Add shallots to skillet and cool over low-medium heat until just tender. Do not burn.
Combine yogurt through salt in a food processor and add shallots.
Using a small spoon (a baby spoon works well), carefully pop out egg yolks and add to yogurt mixture.
Pulse ingredients until just mixed.
Spoon generously into egg white cups. Top with bacon crumbles.
Refrigerate until ready to serve.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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