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.…

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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

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