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BBQ Deviled Eggs with Turkey Bacon
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5 from 2 votes

BBQ Deviled Eggs with Turkey Bacon

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Diet: Diabetic
Keyword: bbq deviled eggs, deviled eggs
Servings: 12
Calories: 98kcal
Author: Diabetic Foodie


  • 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.


This recipe is for 12 servings. Each serving is 2 egg halves.
To reduce the sodium, pick a low-sodium BBQ sauce and mustard. You can also cut back or omit the salt and use less turkey bacon.
Deviled eggs are best served right away. Any extras can be stored covered or in an airtight container in the refrigerator for up to 2 days.


Serving: 2halves | Calories: 98kcal | Carbohydrates: 2.4g | Protein: 8g | Fat: 6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 215.8mg | Sodium: 144.3mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 1.9g | Vitamin A: 300IU | Vitamin C: 0mg | Calcium: 30mg | Iron: 0.7mg | Net carbs: 2.3g