Print

Best Lighter Deviled Eggs with Crispy Bacon in 20 Minutes

lighter deviled eggs - featured image
Print Recipe

These lighter deviled eggs swap half the mayo for Greek yogurt, topped with crispy bacon and fresh chives. They’re creamy, tangy, and ready in under 20 minutes—perfect for potlucks, brunch, or a protein-packed snack.

Ingredients

Scale
  • 6 large eggs
  • 2 tablespoons plain Greek yogurt (full-fat or 2% recommended)
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon white vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch of paprika (plus more for garnish)
  • 3 slices bacon (thick-cut preferred)
  • 1 tablespoon fresh chives (finely chopped)

Instructions

  1. Place eggs in a single layer in a medium saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat, then turn off heat, cover, and let sit for exactly 10 minutes.
  2. While eggs sit, fill a large bowl with ice water. After 10 minutes, transfer eggs to ice water bath using a slotted spoon. Let sit for at least 5 minutes.
  3. Cook bacon in a skillet over medium heat, starting in a cold pan, for 6-8 minutes, flipping once, until deep golden brown and crispy. Transfer to paper towels to drain, then crumble or chop into small pieces.
  4. Peel eggs by gently tapping on counter to crack shell, then rolling between palms. Start peeling from the wider end. Rinse briefly under cold water and pat dry.
  5. Slice each egg in half lengthwise with a sharp knife. Gently pop out yolks into a small mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  6. Mash yolks with a fork until crumbly. Add Greek yogurt, mayonnaise, Dijon mustard, white vinegar, salt, pepper, and a pinch of paprika. Mix until smooth and creamy. Taste and adjust seasoning if needed.
  7. Spoon filling into a piping bag or zip-top bag with corner snipped off. Pipe mixture evenly into each egg white half.
  8. Sprinkle crumbled bacon over filled eggs. Top with fresh chives and a light dusting of paprika. Serve immediately or refrigerate until ready.

Notes

Use eggs that are at least a week old for easier peeling. Dry egg white halves before filling to prevent filling from sliding. Let filling rest for 5 minutes before piping for better flavor. For best texture, assemble just before serving and add bacon and chives last. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: deviled eggs, lighter deviled eggs, healthy deviled eggs, bacon deviled eggs, Greek yogurt deviled eggs, easy appetizer, gluten-free appetizer

Find it online: https://lolaspoon.com/best-lighter-deviled-eggs-with-crispy-bacon-in-20-minutes/