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Bacon Topped Deviled Eggs

Bacon Topped Deviled EggsBest deviled eggs EVER! Your family will eat them all before the meal even starts. Deviled eggs are perfect for family gatherings and holiday meals, but we love to have them for breakfast on any ole day. Today we've topped them with crispy bacon, adding a little salt and a little crunch to a traditional deviled egg. To cut down on calories and keep them 100% Metabolic friendly we subbed mayo for Greek yogurt and used Dijon mustard to supply a kick of flavor.


  • 12 hard-cooked large eggs, peeled
  • 6 pieces uncured bacon, cooked crisp
  • 2 oz plain non-fat Greek yogurt
  • 1 tsp salt
  • 1 TBSP Dijon mustard or Dijonnaise
  • 1 TBSP chives, chopped
  • 3 dill pickles, diced (optional)


  1. Cut eggs in half lengthwise.
  2. Pop yolks into a food processor; reserve whites.
  3. Add yogurt and salt to food processor and whirl until smooth, scraping down bowl as needed.
  4. Transfer yolk mixture to a medium bowl and stir in mustard, 1 tbsp. chives, and pickles.
  5. Set egg whites on a platter, hollow side up.
  6. Scoop yolk mixture into shells, for fancier eggs use a piping bag to pipe yolk mixture into shells.
  7. Sprinkle with crispy bacon pieces. 1 piece of bacon per deviled egg half.

2 egg halves replace: 1/2 protein serving, 1 healthy fat

Bacon Topped Deviled Eggs, Low Carb

Deviled Egg Ingredients. Low Carb. Bacon

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My relationship with Metabolic Research center began Feb 2010 when I weighed 182 lbs and had high blood pressure. I lost a total of 69 lbs and 72 inches. It has been 6 years and I continue to maintain my weight. I owe my continued success to MRC and all the great classes, especially yoga and the continued support that I receive from the staff. I have learned that food is nothing but fuel for the body and just as with your car you need to give it the right fuel in order for it to run proper. Follow the program and it is possible to loose the weight and maintain it. Nothing tastes as great as healthy feels!


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