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 Go to recipes By Stonyfield American Appetizers Clean Plate ClubThese 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 Print RecipeIngredients8 hard-boiled eggs2 strips of bacon (look for nitrate-free bacon)1 shallot bulb (finely chopped)1 c Stonyfield Organic Low Fat or Fat Free Plain Yogurt4 jarred sun-dried tomatoes (about 2-3 tbs, finely chopped )1/2 t paprika 3/4 t saltdirectionsStep 1Peel eggs and halve them, lengthwise. Set aside.Step 2In a skillet, fry bacon until crispy on both sides. Set aside to cool.Step 3Add shallots to skillet and cool over low-medium heat until just tender. Do not burn.Step 4Combine yogurt through salt in a food processor and add shallots.Step 5Using a small spoon (a baby spoon works well), carefully pop out egg yolks and add to yogurt mixture.Step 6Pulse ingredients until just mixed.Step 7Spoon generously into egg white cups. Top with bacon crumbles.Step 8Refrigerate until ready to serve.