Need a new twist on deviled eggs? Try BBQ Deviled Eggs, a smoky version featuring your favorite BBQ sauce and turkey bacon.
Deviled eggs are a great low-carb snack and I love to add in unexpected ingredients (see 3-Ingredient Guacamole Deviled Eggs, for example). In this version, BBQ sauce and smoked paprika provide some punch.
If you aren’t sure how to hard-boil eggs, you can cook them on the stove, in the oven, or via Instant Pot®. (By the way, there’s a detailed recipe for the pressure cooker version in my book, The Diabetes Cookbook for Electric Pressure Cookers.)
Tips for Making BBQ Deviled Eggs with Turkey Bacon
- The yolks will mash “prettier” if you don’t refrigerate your cooked eggs first. (If you did, set the eggs on the counter and let them come to room temperature first.)
- I prefer using a tangy, spicy BBQ sauce in this recipe. I like my friend Jay Ducote’s Louisiana Barbecue Sauce or Louisiana Molasses Mustard, but use whatever you have around.
- Feel free to substitute mayonnaise for the yogurt if that works for you.
- No Dijon mustard on hand? Use the mustard that’s in your refrigerator.
- If you don’t have any smoked paprika, regular paprika will do.
- If you’re watching sodium, pick a low-sodium BBQ sauce and mustard. You can also cut back (or skip) the kosher salt and/or use less turkey bacon.
BBQ Deviled Eggs with Turkey Bacon
Smoky deviled eggs featuring your favorite BBQ sauce and turkey bacon
- 3 slices turkey bacon
- 12 large hard-boiled eggs peeled
- 1/2 cup plain Greek yogurt
- 2 tablespoons BBQ sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chopped fresh chives optional
In a skillet, cook the turkey bacon until crisp. Remove to a paper towel-lined plate. When cool, crumble.
Cut the eggs in half lengthwise. Remove the yolks to a medium bowl and place the whites in a deviled egg tray or on a serving plate.
Mash the yolks with a fork until smooth. Add the yogurt, BBQ sauce, paprika, salt, and mustard. Stir until well-blended.
Pipe or spoon the yolk mixture into the egg white halves. To pipe, place the mixture in a sandwich-sized plastic bag, then snip off one corner. Squeeze the mixture through the opening. You can also use a pastry bag with a decorative tip.
Garnish with turkey bacon crumbles and chives, if using.
Refrigerate until ready to serve.
Watching sodium? Use the lowest-sodium BBQ sauce and mustard you can find. You may also want to skip or reduce the amount of kosher salt and/or use less turkey bacon.
Not sure how to make hard-boiled eggs? Use one of the techniques in my recipe for 3-Ingredient Guacamole Deviled Eggs.