BLT Deviled Eggs
- 12 eggs
- 6 slices bacon
- 6 tablespoons nonfat plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 shallot, finely chopped
- 12 grape tomatoes, halved
- 1 leaf Bibb or romaine lettuce, halved and very thinly sliced
Bring 3 quarts of water in a large pot to a boil. Once boiling, carefully lower eggs and bring back to a boil (about 30 seconds). Cover the pot with a tight-fitting lid and reduce the heat to just simmering. Cook for 11 minutes.
Transfer eggs to a large bowl of ice water and set aside until chilled, about 10 minutes.
Drain well, peel under cool water and halve eggs. Transfer whites to a platter and yolks to a large bowl.
Meanwhile, cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes.
Transfer to a paper towel-lined plate and crumble into large pieces when cool enough to handle.
To the cooked yolks, add yogurt, mayonnaise, mustard, lemon juice, salt, pepper and shallot, and mash with a fork until well combined.
Pile some of the yolk mixture into the middle of each egg white, top with a tomato half, a piece of bacon and a pinch of lettuce, and serve. (Make and fill eggs ahead, if you like, but wait to garnish with bacon, tomatoes and lettuce until just before serving.)
See our Terms of Service.
- 12 eggs
- 6 slices bacon
- 6 tablespoons nonfat plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 shallot, finely chopped
- 12 grape tomatoes, halved
- 1 leaf Bibb or romaine lettuce, halved and very thinly sliced