Yogurt & Bacon Deviled Eggs

By Stonyfield

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


    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.

    make it with yogurt instead!