Ingredients
Scale
- 12 large eggs
- 6 slices of thick-cut bacon, cooked until crispy and crumbled
- 1/2 cup plain Greek yogurt (full-fat for keto)
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons fresh chives, finely chopped
- Extra smoked paprika for dusting
Instructions
- Place the eggs in a single layer in a large saucepan and cover with water by at least an inch. Bring the water to a rolling boil, then remove from heat and cover the pan with a lid. Let the eggs sit for 12 minutes. Immediately transfer the eggs to a large bowl filled with ice water. Let them chill for at least 10 minutes to ensure they peel easily.
- While the eggs chill, cook your bacon in a skillet or oven until it is extra crispy. Drain the grease on paper towels. Once cooled, crumble the bacon into small bits. Set aside half of the crumbles for the filling and the other half for the final garnish.
- Gently crack and peel the eggs under cool running water. Pat them dry with a paper towel. Slice each egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Arrange the empty egg white halves on a serving platter or a deviled egg tray.
- Mash the egg yolks with a fork until they are fine and crumbly. Add the Greek yogurt, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder. Mix vigorously until the texture is smooth and creamy. Stir in half of the crumbled bacon and half of the chopped chives. Season with salt and pepper to taste.
- Spoon the yolk mixture into the egg white cavities, or use a piping bag with a star tip for a more professional look. Top each egg with the remaining bacon crumbles and chives. Finish with a light dusting of smoked paprika for a pop of color. Serve immediately or refrigerate until the party starts.
- Cook Time: 35 minutes