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Home » Appetizers & Snacks » BBQ Deviled Eggs with Turkey Bacon

BBQ Deviled Eggs with Turkey Bacon

Posted by: Diabetic Foodie / Appetizers & Snacks, Breakfast, Gluten-free, Spring / April 12, 2019

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Need a new twist on deviled eggs? Try BBQ Deviled Eggs, a smoky version featuring your favorite BBQ sauce and turkey bacon.

BBQ Deviled Eggs with 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
BBQ Deviled Eggs with Turkey Bacon
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
Review Print

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
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Vickie says

    April 13, 2019 at 10:48 pm

    5 stars
    My husband and I really enjoyed these deviled eggs. Fantastic recipe. Thanks!

    Reply
    • Shelby Kinnaird says

      April 14, 2019 at 9:25 am

      Hi Vickie – It makes me so happy to hear this! My 7-year-old niece couldn’t stop eating them.

      Reply

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