These Lightened Up Feta and Turkey Bacon Deviled Eggs are made lighter with the help of Greek yogurt and turkey bacon. It’s the perfect summer potluck recipe!
Okay guys, I’m going to be honest here. I do not have a great relationship with deviled eggs.
I love eggs when they’re fried, scrambled, and even hard-boiled. But heres’ just something about deviled eggs and egg salad that bring out my “eww” face.
That’s why I decided to give the classic deviled egg a complete makeover. Introducing: Lightened Up Feta and Turkey Bacon Deviled Eggs!
These deviled eggs with Greek yogurt, plus I only used half of the egg yolks, are a much lighter version of a potluck recipe classic. This deviled egg recipe is sure to be the star of your summer cookouts.
Unless someone brings puppy chow. Then you’re screwed because that stuff is like crack.
Even if you’re a deviled egg hater like me, give these Lightened Up Feta and Turkey Bacon Deviled Eggs a try! They really don’t even taste much like classic deviled eggs. Deviled eggs with Greek yogurt makes the filling a bit more tangy than normal, and the feta cheese adds a delicious flavor element. Then top it all off with chives and chopped turkey bacon and you’ve got heaven in egg form.
Show up to your next summer BBQ with these lovelies in tow and you’re sure to be everyone’s favorite. Lightened Up Feta and Turkey Bacon Deviled Eggs are a next-level potluck recipe for all summer long.
Save RecipeIngredients
- 6 hard-boiled eggs
- About 3 tablespoons feta cheese
- 2 tablespoons low-fat Greek yogurt
- 2 tablespoons mayonnaise (or you can use all Greek yogurt)
- 3/4 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped chives
- 2 slices turkey bacon, cooked and crumbled or finely chopped
Instructions
- Cut eggs in half length-wise and remove yolks.
- Place 3 of the yolks in a bowl. Add feta, Greek yogurt, mayonnaise, salt and mustard and stir to combine. Try to smoosh the feta as much as you can with a spoon so it's smooth.
- Spoon the yolk mixture into a piping bag or Ziploc and pipe into the egg whites. Top each with chives, bacon and additional goat cheese.
- Serve!
