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BLT Deviled Eggs


  • 1 dozen large eggs
  • 8 slices bacon
  • ¼ cup Fage Total Greek yogurt – buy a small single serve container
  • ¼ cup Hellmann’s mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • 1 shallot, minced
  • 12 grape tomatoes, cut into quarters, or 1 medium ripe Roma tomato, cut into small cubes
  • Micro green arugula or use a few medium romaine lettuce leaves, halved and very thinly sliced


Put eggs in a medium pot, cover with water by 1 inch and bring to a boil over medium-high heat. Cover, remove from heat and leave undisturbed for 12 minutes. Drain, fill with cool water, add ice and set aside until chilled, about 5 minutes. Peel and cut eggs in half transferring whites to a platter and yolks to a large bowl.

Cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Coarsely chop when cool enough to handle.

Combine the cooked yolks, yogurt, mayonnaise, mustard, lemon juice, salt, pepper and shallot – mash with a fork until well combined and smooth.

Just before serving, fold in the tomato and half of the bacon. put a few shreds of lettuce into each egg and add a dollop of yolk mixture into the middle. Garnish with a little more of the bacon.


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