For a fun twist on a classic, try BBQ deviled eggs with turkey bacon! Make with your favorite BBQ sauce, top with turkey bacon, and enjoy the rich, smoky flavor.
Deviled eggs are a great low-carb snack. The classic version usually includes mayonnaise and mustard, but I think it’s fun to experiment with all kinds of different flavors.
For these BBQ deviled eggs with turkey bacon, BBQ sauce and smoked paprika provide some punch while the bacon crumbles add the perfect crunch! Top with fresh chives for a pop of green and enjoy.
I also use plain Greek yogurt to replace the tangy creaminess of mayonnaise while cutting out some fat and sodium. Because most of the taste comes from the BBQ sauce, bacon, and paprika, no one will ever notice the swap.
Deviled eggs are great for brunches, pot-lucks, or as a healthy snack. And this recipe is so easy to make, you may find yourself whipping up a batch whenever the craving strikes!
How to make BBQ deviled eggs with turkey bacon
This tasty dish comes together in five simple steps. Let’s see how it’s done!
Step 1: In a skillet, cook the turkey bacon until crisp, then transfer to a plate lined with paper towels. Crumble once cool.
Step 2: Cut the hard-boiled eggs in half lengthwise. Scoop the yolks into a medium bowl, then place the whites in a deviled egg tray or on a serving plate.
Step 3: Mash the yolks with a fork until smooth. Add the Greek yogurt, BBQ sauce, paprika, salt, and mustard, then stir until well-combined.
Step 4: Pipe or spoon the yolk mixture into the egg white halves.
Step 5: Garnish with turkey bacon crumbles and chives, if using.
You can refrigerate the deviled eggs until you’re ready to serve or enjoy them right away!
Tips for making this recipe
The yolks will mash “prettier” if you don’t refrigerate your cooked eggs first. If you did store the hard-boiled eggs in the refrigerator, set them on the counter and let them come to room temperature before mashing.
You’re welcome to use any brand or flavor of BBQ sauce you like. Personally, I prefer using a tangy, spicy BBQ sauce in this recipe.
No Greek yogurt? You can always use mayonnaise instead. Out of Dijon mustard? Go ahead and substitute whatever mustard you have on hand. No smoked paprika? Regular paprika works great, too!
If you’re watching sodium, pick a low-sodium BBQ sauce and mustard. You can also cut back or omit the salt and use less turkey bacon.
To pipe the yolk mixture into the eggs, place it in a sandwich-sized plastic bag. Snip off one corner, then squeeze into the egg white halves.
Deviled eggs are best enjoyed right away. If you piped the yolk mixture into the eggs to make them look nice, the presentation will definitely be at its best for the first few hours.
If you do have leftovers, store them covered or in an airtight container in the refrigerator. They should be eaten within two days.
Other easy egg recipes
Eggs are such a versatile ingredient. Plus, they’re a great source of protein! I just love experimenting and finding new ways to enjoy them. Here are a few of my favorite recipes I know you’ll enjoy:
For even more breakfast inspiration, check out this roundup of the best low-carb smoothies for diabetics!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
BBQ Deviled Eggs with Turkey Bacon
- 3 slices turkey bacon
- 12 large hard-boiled eggs (peeled)
- ½ cup plain Greek yogurt
- 2 tablespoons BBQ sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh chives (chopped — optional)
- In a skillet, cook the turkey bacon until crisp, then transfer to a plate lined with paper towels. Crumble once cool.
- Cut the hard-boiled eggs in half lengthwise. Scoop the yolks into a medium bowl, then place the whites in a deviled egg tray or on a serving plate.
- Mash the yolks with a fork until smooth. Add the Greek yogurt, BBQ sauce, paprika, salt, and mustard, then stir until well-combined.
- Pipe or spoon the yolk mixture into the egg white halves.
- Garnish with turkey bacon crumbles and chives, if using.
My husband and I really enjoyed these deviled eggs. Fantastic recipe. Thanks!
Shelby Kinnaird says
Hi Vickie – It makes me so happy to hear this! My 7-year-old niece couldn’t stop eating them.