Lighter Hot Honey Bacon Deviled Eggs
These lighter deviled eggs swap half the mayo for Greek yogurt, creating a creamy, tangy filling with a kick of hot honey and salty bacon crunch. Perfect for gatherings, they come together in under 25 minutes and win over even the biggest deviled egg skeptics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 deviled egg halves (6 servings of 2 halves each) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon hot honey
- 2 slices thick-cut bacon
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Pinch of smoked paprika (for garnish)
- Fresh chives or parsley (optional, for garnish)
Instructions
- Hard-boil the eggs: Place eggs in a single layer in a medium saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, turn off heat, and let sit for exactly 10 minutes. Transfer to an ice bath and cool for at least 5 minutes.
- Cook the bacon: In a small skillet over medium heat, cook bacon until deep golden brown and crispy, about 6-8 minutes, flipping once. Transfer to paper towels to drain and cool, then crumble.
- Peel the eggs: Tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cold water and pat dry.
- Cut the eggs: Slice each egg in half lengthwise. Remove yolks to a small mixing bowl. Arrange egg white halves on a serving platter.
- Make the filling: Add Greek yogurt, mayonnaise, hot honey, Dijon mustard, salt, and pepper to the yolks. Mash with a fork until smooth and creamy. Adjust seasoning to taste.
- Fill the eggs: Transfer filling to a piping bag or zip-top bag with a corner snipped off. Pipe mixture evenly into each egg white half.
- Garnish and serve: Sprinkle crumbled bacon over filled eggs. Dust with smoked paprika and garnish with fresh chives if desired. Drizzle extra hot honey on top. Serve immediately or refrigerate.
Notes
Use older eggs for easier peeling. Don’t overmix the filling to prevent thinning. Let filling rest in fridge for 10 minutes before piping for firmer texture. Cook bacon until shatter-crisp for best crunch. Store bacon separately if making ahead to maintain crispness.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 144
- Sugar: 2
- Sodium: 320
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 4
- Protein: 12
Keywords: deviled eggs, hot honey, bacon, Greek yogurt, easy appetizer, party food, low-carb, gluten-free