Deviled Breakfast Eggs

By Chef_Kate

Ingredients

• 12 eggs
• 1/2 cup plain yogurt
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup bacon, cooked, cooled and crumbled
• 1/3 cup parsley, chopped

Preparation

Step 1

Place eggs in a large pot of cold water with a small amount of salt. Bring the pot of water and eggs to boiling. Immediately cover and remove from the heat. Let sit for 15 minutes. Remove shells from eggs.

Cut in half and remove cooked yolk. Mash yolk and mix with yogurt, salt and pepper. Spoon mixture into a pastry bag fitted with a star tip; pipe filling into shells. Garnish with bacon and parsley. Refrigerate until ready to serve. Serves 12.

Per serving: 2g carbohydrate; trace dietary fiber; 8g protein; 8g fat; 109 calories