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Lighter Thanksgiving Deviled Eggs with Crispy Bacon

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A lighter take on classic deviled eggs, swapping half the mayo for Greek yogurt and topping with crispy bacon. Creamy, tangy, and perfect for holiday gatherings.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 strips bacon
  • 1 tablespoon fresh chives, finely chopped
  • Paprika for garnish

Instructions

  1. Place the 6 eggs in a medium saucepan in a single layer. Cover with cold water by about an inch. Bring to a full, rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let sit for exactly 12 minutes.
  2. While the eggs sit, fill a large bowl with ice and cold water. After 12 minutes, transfer the eggs to the ice water bath and let cool for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell all over, then roll between your palms to loosen. Peel under running cold water. Pat dry with a paper towel.
  4. Cook the 3 strips of bacon in a small skillet over medium heat until deeply brown and very crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into fine bits. Reserve a small pinch for garnish.
  5. Slice each peeled egg in half lengthwise. Gently pop out the yolks into a medium mixing bowl. Arrange the egg white halves on a serving platter, cut-side up.
  6. Add the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the bowl with the yolks. Use a fork to mash and stir until completely smooth and creamy. Taste and adjust seasoning. Fold in most of the crumbled bacon (reserve a pinch for garnish) and the chopped chives.
  7. Transfer the filling to a piping bag or a zip-top bag with a small corner snipped off. Pipe the filling into each egg white half, dividing evenly. If using a spoon, dollop a generous amount into each half and smooth gently.
  8. Sprinkle the reserved bacon bits over the filled eggs. Dust lightly with paprika. Finish with a few extra chive pieces if desired. Serve immediately, or refrigerate for up to 2 hours before serving.

Notes

For best results, use eggs that are at least a week old for easier peeling. Cook bacon until very crispy for the best texture. Pipe the filling for a professional look. Deviled eggs can be made up to 24 hours ahead if stored separately; fill just before serving. Do not freeze.

Nutrition

Keywords: deviled eggs, lighter deviled eggs, Thanksgiving appetizer, bacon deviled eggs, Greek yogurt deviled eggs, easy appetizer, holiday appetizer

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