Smoky deviled eggs featuring your favorite BBQ sauce and turkey bacon
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.