BLT Deviled Eggs – Bariatric Recipe

My favorite website Kraft Foods has done it again! They introduced me to the idea of BLT Deviled Eggs…and I found them right in time for Easter weekend! Note to my vegetarian sister…these are, in fact, NOT the deviled eggs I will bringing to your house on Sunday 🙂 

I only modified ingredients from the original recipe to cut down on the fat content. While the fat has been greatly reduced, the flavor is still out of this world!!

Note: I also posted on Facebook for suggestions on the perfect boiled egg. I have decided my favorite method for boiling was same many people mentioned on Facebook. It’s also what Rachael Ray recommends.

Cover eggs with water in a stockpot. Bring to boil. Cover. Turn off heat. Let sit for 10 minutes. 

Drain the water and move the pot around really fast to crack the shells. Peel under water.

And THIS is my favorite method for baking eggs (ahem…that one is here).

BLT Deviled Eggs - Bariatric Recipe

Course: Snack

Cuisine: No Cook

Servings: 6 servings

Calories: 93kcal

Author: Steph Wagner

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Ingredients

• 6 eggs
• 1/3 cup fat free mayonnaise
• 1 tbsp fat free Ranch dressing
• 3 slices turkey bacon, cooked and chopped
• 1 roma tomato, chopped (seeds removed)
• 2 tbsp shredded lettuce

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Instructions

• Cook and peel eggs. Cut along lengthwise and remove yolks to a large bowl. Cook the turkey bacon and chop into pieces.
• To the bowl with the yolks add turkey bacon pieces, tomato, light mayonnaise and light Ranch. Fold ingredients together using caution not to smash tomatoes.
• Pipe or scoop mixture into the eggs and top with shredded lettuce.

Nutrition

Serving: 2halves | Calories: 93kcal | Carbohydrates: 3g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 352mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg