Bacon, Tomato and Balsamic Deviled Eggs

By Silvia Veri, RD | Beaumont Health Weight Control Center | Royal Oak, MI

This is a fun summer time party recipe that everyone can enjoy, including bariatric surgery patients.

Servings: 6 | Prep Time: 10 | Cook Time: 16

Calories: 96 | Total Fat: 7g | Total Carbs: 1g | Protein: 8g

Ingredients:

6 eggs

1 head finely shredded romaine lettuce

2 tbsp. lite mayonnaise

2 tbsp. plain Greek yogurt

1 tsp. artificial sweetener

½ tsp. balsamic vinegar

Instructions:

¼ tsp. celery salt

¼ tsp. black pepper

3 slices crisp turkey bacon, very finely chopped

1 medium Roma tomato (with seeds removed), finely diced

½ tsp. paprika

Place 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, and remove from heat. Let the eggs continue to cook 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, and place the yolks in a bowl; arrange the egg whites on a serving platter mounded with the shredded romaine.

Finely mash the yolks with a fork. Add the mayonnaise, yogurt, artificial sweetener, vinegar, celery salt, and pepper; stirring until thoroughly combined. Fold in the chopped bacon and diced tomato. Using a small 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. Sprinkle with paprika. Chill until served.