Ingredients
- 1 dozen large eggs
- 6 slices bacon
- 6 tablespoons nonfat plain Greek yogurt
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 shallot, finely chopped
- 12 grape tomatoes, halved
- 1 leaf Bibb or romaine lettuce, halved and very thinly sliced
Directions
Put eggs in a medium pot, cover by 1 inch with water and bring to a boil over medium-high heat. Cover and set aside off heat for 12 minutes. Transfer eggs to a large bowl of ice water and set aside until chilled, about 5 minutes. Drain well, peel and halve eggs. Transfer whites to a platter and yolks to a large bowl.
Meanwhile, cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate and crumble into large pieces when cool enough to handle.
To the cooked yolks, add yogurt, mayonnaise, mustard, lemon juice, salt, pepper and shallot, and mash with a fork until well combined. Pile some of the yolk mixture into the middle of each egg white, top with a tomato half, a piece of bacon and a pinch of lettuce, and serve. (Make and fill eggs ahead, if you like, but wait to garnish with bacon, tomatoes and lettuce until just before serving.)
Nutritional Info
Per Serving: Serving size: 1 whole egg
110 calories (70 from fat)
7g total fat
2g saturated fat
190mg cholesterol
320mg sodium
2g carbohydrates
9g protein
SmartPoints value : 3
