These will be a big hit – the creamy filling melts in your mouth, while the bacon crumbles on top add a nice texture balance.
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: 25 mins
Level: Easy
Prep: 10 mins
Cook: 15 mins
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
Ingredients
directions
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.
