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Bacon Basil Deviled Eggs

Bacon Basil Deviled Eggs

Take your taste buds to new levels with this interesting combination!

Serves: 6 (Serving= 2 deviled eggs)


  • 6 large eggs
  • 2 Tablespoons plain, non-fat Greek yogurt
  • 2 Tablespoons light mayonnaise
  • 2 Tablespoons finely chopped peaches
  • 1 Tablespoon finely chopped onion
  • 1 Tablespoon finely chopped fresh basil
  • 2 strips crispy turkey bacon, finely chopped
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon apple cider vinegar
  • ¼ teaspoon ground black pepper
  • Garnish with chopped basil and a peach slice


  1. Place eggs in a medium saucepan and fill with enough water to cover the eggs.  Bring to a boil for 3-5 min.  Turn off heat, cover sauce pan, and let sit for 20 minutes.
  2. Peel eggs and slice in half lengthwise.
  3. Remove yolks and place in a medium sized mixing bowl.
  4. Add in remaining ingredients except garnish and mash with a fork until smooth.
  5. Spoon yolk mixture into egg white halves or place yolk mixture into a reusable plastic baggie, cut off one of the corners, and pipe into egg white halves.
  6. Garnish with chopped basil and a peach slice.