Bacon Deviled Eggs 

This elevated twist on the classic deviled egg combines creamy, tangy filling with the smoky crunch of crispy bacon. The addition of Greek yogurt alongside mayonnaise lightens the texture and adds a subtle tang, complementing the saltiness of the bacon and the richness of cheddar cheese. These bacon deviled eggs are a hit at parties, potlucks, or as a savory snack, offering a delightful balance of flavors and textures in each bite. 

Ingredients

• 12 large eggs, hard-boiled
  
  

• 5 slices bacon
  
  

• 2 green onions, green parts only, chopped
  
  

• ¼ cup cheddar cheese, finely grated
  
  

• ⅔ cup Greek yogurt
  
  

• ⅓ cup mayonnaise
  
  

• Salt and pepper, to taste
  
  

Directions

1. Prepare the Eggs: Hard-boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Once boiling, remove from heat, cover, and let stand for 12 minutes. Transfer eggs to an ice bath to cool before peeling.
   
   

2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from heat, drain on paper towels, and crumble into small pieces.
   
   

3. Prepare the Filling: Slice the cooled, peeled eggs in half lengthwise. Remove yolks and place them in a medium bowl. Add chopped green onions, grated cheddar cheese, Greek yogurt, mayonnaise, and all but a third of the crumbled bacon to the yolks. Season with salt and pepper. Mash and stir until the mixture is smooth and well combined.
   
   

4. Assemble the Eggs: Spoon or pipe the yolk mixture into the hollowed egg whites, mounding the filling slightly. Sprinkle the reserved bacon pieces on top for garnish.

5. Serve: Arrange the deviled eggs on a platter and serve immediately, or cover and refrigerate until ready to serve.
   
   

Nutritional Information (per serving)

• Calories: 80 kcal
  
  

• Protein: 4 g
  
  

• Fat: 7 g
  
  

• Carbohydrates: 1 g
  
  

• Sodium: 95 mg
  
  

• Cholesterol: 97 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 1 g