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.

Recipe Card

5 from 1 vote

BBQ Deviled Eggs with Turkey Bacon

Smoky deviled eggs featuring your favorite BBQ sauce and turkey bacon

Prep Time:15 minutes

Cook Time:10 minutes

Total Time:25 minutes

Author:Adapted from Diabetic Gourmet

Servings:12

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Ingredients

• 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

Instructions

• 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.

Recipe Notes

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.

Nutrition Info Per Serving

Nutrition Facts

BBQ Deviled Eggs with Turkey Bacon

Amount Per Serving (2 halves)

Calories 88 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 188mg63%

Sodium 193mg8%

Potassium 81mg2%

Carbohydrates 2g1%

Fiber 0g0%

Sugar 0g0%

Protein 8g16%

Vitamin A 300IU6%

Vitamin C 0mg0%

Calcium 30mg3%

Iron 0.7mg4%

Net carbs 2g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer

Cuisine: American

Keyword: bbq deviled eggs, deviled eggs

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