Turkey Bacon & Chive Deviled Eggs

TBC deviled eggs


  • 6 Hard Boiled Eggs (discard 3 of the yolks) (see notes for tip on hard boiling)
  • 3 T. Fat Free Greek Yogurt
  • 1 T. Low-fat Mayo
  • 1 tsp Dijon Mustard
  • 1 Packet no Calorie Sweetener
  • 1 T. Finely Chopped Chives
  • Paprika
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • 1/8 tsp Red Pepper Flakes
  • 3 T. Finely Chopped Tomatoes (Optional)
  • Cooked Turkey Bacon (4-5 Strips) Chopped


  • Cut eggs in half lengthwise
  • Discard 3 yolks; put other 3 yolks in a bowl with the yogurt, mayo, mustard and sweetener.
  • Mash yolks and mix ingredients well.
  • Add the onion powder, garlic powder and red pepper flakes and mix well.
  • Stir in the tomatoes and bacon, salt and pepper to taste.
  • Fill the egg whites with the mixture.
  • Lightly sprinkle with the paprika and top the eggs with the chives.
  • Chill in refrigerator for about an hour


For the perfectly boiled egg, cover eggs with cold water and heat on high uncovered until water comes to a rolling boil. Take eggs off of the heat and let sit covered for 18-20 minutes. Drain eggs and put in cold water until cooled. Eggs peel easily and no more dark color around the yolk!!