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Recipe Rescue: Bacon and Cheddar Deviled Eggs

Deviled eggs are THE quintessential Easter appetizer. Then again, they can be found year-round at all types of parties, picnics, and holiday gatherings, too. Sadly, deviled eggs can be devilishly high in fat and calories thanks to liberal amounts of mayo and sour cream mixed into the filling, but they don't have to be! Try my lighter take on a version that includes bacon and cheese for a flavorful twist on an old favorite.

(Scroll to the bottom of the post for a printable PDF version of the recipe)

Original Recipe (24 halves)
  • 14 hardboiled eggs
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons chopped green onion
  • Salt and black pepper to taste
  • Paprika for sprinkling (optional)
Changes Made:
  • 14 hardboiled eggs: Used 12 eggs for easier purchasing; decreased some filling ingredients to keep recipe balanced
  • 1/2 cup mayonnaise and 1/2 cup sour cream: Substituted 3/4 cup of plain Greek yogurt (lower in fat, higher in protein, still tangy)
  • 1 teaspoon lemon juice and 1 1/2 teaspoons Dijon mustard: Eliminated lemon juice and increased mustard to 1-2 full tablespoons for more flavor while retaining acidity
  • 1/3 cup crumbled cooked bacon: Decreased to 1/4 cup; specified using center-cut bacon to decrease fat
  • 1/4 cup shredded cheddar cheese: Specified using reduced-fat version
  • 2 tablespoons chopped green onion
  • Salt and black pepper to taste
  • Paprika for sprinkling (optional): Also suggested using cayenne pepper if desired

Nutrition Facts Face-Off!

Image removed.

Bacon and Cheddar Deviled Eggs (Printable PDF Version)

Makes 24 halves

  • 12 hardboiled eggs
  • ¾ cup plain Greek yogurt
  • 1-2 tablespoons Dijon mustard
  • 5 slices center-cut bacon, cooked, drained, and finely chopped (about ¼ cup)
  • ¼ cup reduced-fat sharp cheddar cheese, shredded
  • 2 tablespoons chopped green onion/scallions
  • Salt and black pepper
  • Paprika or cayenne pepper (optional)


  1. Cut eggs lengthwise in half. Transfer yolks to a medium bowl.
  2. Mash yolks with a spoon. Stir in Greek yogurt and mustard, followed by bacon, cheese, and green onion. Season to taste with salt and black pepper.
  3. Spoon about 1 heaping tablespoon of egg yolk mixture into each egg white half. Sprinkle with paprika or cayenne pepper if desired. Refrigerate for at least 30 minutes before serving.


    Nutrition Facts (1 egg half): Calories 50, Total Fat 3g (Saturated 1g), Cholesterol 110mg, Sodium 60mg, Total Carbohydrate 0g, Dietary Fiber 0g, Protein 4g, Vitamin A 3% DV, Vitamin C 0% DV, Calcium 4% DV, Iron 3% DV


    Today's post was written by Leia Kedem. Leia Kedem, MS, RD, is a registered dietitian and Nutrition & Wellness Educator covering Champaign, Ford, Iroquois, and Vermilion Counties. She appears weekly on WCIA-3/WCIX-49 and is a biweekly contributor to the Champaign-Urbana News-Gazette. She also maintains Facebook and Twitter accounts where she regularly posts health tips and answers nutrition questions for free.