BBQ Deviled Eggs with Turkey Bacon

BBQ Deviled Eggs with Turkey Bacon

Smoky deviled eggs featuring your favorite BBQ sauce and turkey bacon

Course Appetizer
Cuisine American
Keyword bbq deviled eggs, deviled eggs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 88 kcal
Author Adapted from Diabetic Gourmet


  • 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


  1. In a skillet, cook the turkey bacon until crisp. Remove to a paper towel-lined plate. When cool, crumble.

  2. 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.

  3. Mash the yolks with a fork until smooth. Add the yogurt, BBQ sauce, paprika, salt, and mustard. Stir until well-blended.

  4. 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.

  5. Garnish with turkey bacon crumbles and chives, if using.

  6. 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.