Bacon Scallion Deviled Eggs

Bacon Scallion Deviled Eggs

Bacon Scallion Deviled Eggs

45 minutes

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Details
  • Servings:   24
  • Gluten-Free:   True
  • Weight Watchers:   1 Points
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Cuisine
  • American
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 12 hard-boiled eggs
  • 2 to 3 slices cooked bacon, chopped
  • 1/3 cup mayonnaise
  • 2 Tablespoons plain Greek yogurt
  • 1 Tablespoon Dijon mustard
  • 1 1/2 Tablespoons minced scallions, some reserved for garnish
  • 1/4 teaspoon Tabasco (or other hot sauce), or to taste
  • salt and pepper, to taste
Instructions

Halve eggs lengthwise and remove yolks.

Place in a bowl and mash with a fork. Then stir in mayonnaise, yogurt, mustard, and Tabasco.

Mix until completely combined and smooth.

Add in about a tablespoon of the scallions; take about 1/3 of the bacon and chop it finely, then add it to the yolk mixture. Stir together, then add salt and pepper (keep in mind that the bacon is salty, so season sparingly).

Spoon rounded

teaspoonfuls of the creamy yolk mixture into each egg white, or put the

mixture into a baggie with a corner cut off and pipe the deviled egg

filling into the whites.  Top each egg with the rest of the chopped

bacon and the scallions. Chill the Bacon Scallion Deviled Eggs for at

least 30 minutes before serving, so that the flavors have a chance to

meld together.

Then bite into that creamy, savory filling!

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