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Lighter Thanksgiving Deviled Eggs with Crispy Bacon

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A lighter twist on classic deviled eggs, using cottage cheese and Greek yogurt for a creamy, tangy filling topped with crispy bacon. Perfect for Thanksgiving or any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1 tablespoon white vinegar
  • 1/2 cup cottage cheese (small-curd, drained)
  • 2 tablespoons plain Greek yogurt (full-fat)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika (plus extra for garnish)
  • 1/4 teaspoon garlic powder (optional)
  • Salt and black pepper to taste
  • 4 slices thick-cut bacon
  • Fresh chives, finely chopped

Instructions

  1. Place 12 large eggs in a single layer in a large pot. Cover with cold water by about an inch, add 1 tablespoon white vinegar. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 12 minutes. Meanwhile, prepare a bowl of ice water. After 12 minutes, transfer eggs to ice water bath and chill for at least 5 minutes.
  2. While eggs cool, cook 4 slices thick-cut bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until deep golden brown and crispy. Transfer to paper towels to drain and cool. Crumble into small pieces.
  3. Gently tap each egg to crack shell, roll between palms, and peel starting from the wider end. Rinse under cold water to remove shell fragments. Pat dry, slice each egg in half lengthwise, and pop out yolks into a medium bowl. Arrange egg white halves on a serving platter, cut-side up.
  4. Drain 1/2 cup cottage cheese in a fine-mesh sieve and pat dry with paper towels. Add drained cottage cheese, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder to a food processor or blender. Blend until completely smooth, about 30-45 seconds. Scrape down sides halfway through.
  5. Transfer blended mixture to bowl with egg yolks. Mash yolks with a fork, then stir together until well combined. Season with salt and black pepper to taste.
  6. Spoon filling into a piping bag or zip-top bag with a small corner snipped off. Pipe filling into each egg white half, mounding slightly in the center.
  7. Sprinkle crumbled bacon evenly over filled eggs. Top with a light dusting of smoked paprika and fresh chives. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Drain cottage cheese well to avoid runny filling. Let bacon cool completely before crumbling to maintain crunch. Chill filling for 15 minutes before piping if too soft. Store leftovers in an airtight container in the refrigerator for up to 2 days; store bacon separately to retain crunch.

Nutrition

Keywords: deviled eggs, lighter deviled eggs, Thanksgiving appetizer, cottage cheese deviled eggs, bacon deviled eggs, healthy deviled eggs

Find it online: https://cookluma.com/lighter-thanksgiving-deviled-eggs-with-crispy-bacon/