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

Yogurt & Bacon Deviled Eggs

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By Stonyfield

• American
• Appetizers
• Clean Plate Club

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

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Prep: 10 mins

Cook: 15 mins

Yields: 16 Pieces

Print Recipe

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 t paprika
3/4 t salt

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.