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Bacon, Tomato and Balsamic Deviled Eggs
A delicious twist on the classic flavors of a BLT... bacon tomato and mayo. A really good deviled egg!
- 12 eggs
- package of baby arugula or spinach
- ⅓ cup Hellmann's Light mayonnaise
- ⅓ cup Greek yogurt
- 1 tablespoon finely minced shallot or red onion
- 2 teaspoons Splenda granulated
- ½ teaspoon balsamic vinegar
- ½ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- 6 slices crisp bacon, very finely chopped
- 2 medium Roma tomatoes, cut in half seeds removed, finely diced
- 2 tablespoons chopped flat leaf parsley
- Place the eggs in a large pot in a single layer and fill with cold water to cover by one inch. Bring the water to a boil, cover the pot, remove from the heat, and let the eggs cook undisturbed in the hot water for 16 minutes.
- Drain the hot water and cool the eggs by running cold water over them in the pan. Peel and halve lengthwise. Separate the yolks from the whites, place the yolks in a bowl; arrange the egg whites on a large serving platter mounded with the arugula or spinach greens.
- Finely mash the yolks with a fork. Add the mayonnaise, yogurt, shallot, Splenda, vinegar, celery salt, and pepper; stirring until thoroughly combined. Fold in the chopped bacon and diced tomato. Using a small metal ice cream scoop, portion the mixture neatly into the egg whites OR spoon the mixture into a plastic bag and snip the corner in order to neatly pipe the filling into the egg whites.
- Garnish with parsley. Chill until serving.
Serving size: Serves 12