BLT Deviled Eggs

I make deviled eggs for parties because everyone loves them!

This version is a BLT - Bacon Lettuce and Tomato. It can't get any better! They are super low carb and bariatric friendly.

Make them for a party platter today.


  • 1 dozen large eggs
  • 1/4 cup Fage Total Greek yogurt - buy a small single serve container
  • 1/4 cup Hellmann's mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1 shallot, minced
  • 12 grape tomatoes, cut into quarters, or 1 medium ripe Roma tomato, cut into small cubes
  • 6 slices very crisp cooked bacon (pro tip: cook it in oven) - coarsely chopped
  • Micro green arugula or use a few medium romaine lettuce leaves, halved and very thinly sliced


  • Put eggs in a medium pot, cover with water by 1 inch and bring to a boil over medium-high heat.
  • Cover, remove from heat and leave undisturbed for 12 minutes.
  • Drain, fill with cool water, add ice and set aside until chilled, about 5 minutes.
  • Peel and cut eggs in half transferring whites to a platter and yolks to a large bowl.
  • Combine the cooked yolks, yogurt, mayonnaise, mustard, lemon juice, salt, pepper and shallot - mash with a fork until well combined and smooth.
  • Just before serving, fold in the tomato and half of the bacon.
  • Put a few shreds of lettuce into each egg and add a dollop of yolk mixture into the middle.
  • Garnish with a little more of the bacon.