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Lightened-Up Bacon Deviled Eggs with Everything Bagel Seasoning

lightened-up bacon deviled eggs with everything bagel seasoning - featured image
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Creamy, smoky, and tangy deviled eggs made with Greek yogurt instead of mayo, topped with crispy bacon and everything bagel seasoning. A healthier twist on a classic appetizer that doesn’t compromise on flavor.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1/4 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 3 slices bacon, cooked until crisp and crumbled
  • Everything bagel seasoning, to taste
  • Salt and black pepper, to taste
  • Fresh chives or parsley, chopped for garnish (optional)

Instructions

  1. Hard-boil the eggs: Place 6 large eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let sit for exactly 10 minutes. Meanwhile, prepare an ice bath in a large bowl.
  2. Shock the eggs: After 10 minutes, use a slotted spoon to transfer the eggs to the ice water. Let them chill for at least 5 minutes to stop the cooking process and make peeling easier.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell, then roll between your palms to loosen. Start peeling from the wider end. Rinse off any shell fragments under cold water.
  4. Slice the eggs: Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a small mixing bowl. Arrange the whites on a serving platter, cut-side up.
  5. Cook the bacon: In a skillet over medium heat, cook 3 slices of bacon until crispy and browned. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. (Optional: save 1 teaspoon of bacon fat to add to the yolk mixture for extra smoky flavor.)
  6. Make the filling: To the bowl with the yolks, add 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1/2 teaspoon apple cider vinegar, a pinch of salt, and a few grinds of black pepper. Mash together with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  7. Fold in the bacon: Reserve about 1 tablespoon of crumbled bacon for garnish. Gently fold the rest into the yolk mixture until just combined.
  8. Fill the egg whites: Transfer the yolk mixture to a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into each egg white half, dividing evenly. Alternatively, use a small spoon.
  9. Garnish and serve: Sprinkle the reserved bacon crumbles over the filled eggs. Generously dust everything bagel seasoning on top. Finish with a sprinkle of fresh chives or parsley if desired. Serve immediately or refrigerate until ready to serve.

Notes

For perfect hard-boiled eggs, use the 10-minute rest method and immediately transfer to an ice bath. Taste the filling before adding salt, as bacon and everything bagel seasoning can be salty. For a dairy-free version, substitute Greek yogurt with mashed avocado or thick dairy-free yogurt. Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days; the everything bagel seasoning may lose some crunch.

Nutrition

Keywords: deviled eggs, bacon deviled eggs, everything bagel seasoning, healthy deviled eggs, Greek yogurt deviled eggs, low-carb appetizer, gluten-free appetizer

Find it online: https://ovenmila.com/lightened-up-bacon-deviled-eggs-with-everything-bagel-seasoning/