Peppered Bacon Deviled Eggs

Peppered Bacon Deviled Eggs

*6 to 8 pieces Bacon, cooked and cut into shards

*12 Eggs, cooked-boiled eggs

*1 cup Plain Greek Yogurt

*1/4 teaspoon Vanilla Extract

*1 tablespoon Sugar

*1 teaspoon Yellow Mustard or to taste

*1 teaspoon White Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

*Favorite Hot Sauce, optional

After cooking/boiling eggs, drain water from eggs, peel and cut eggs in half and remove the yolks. Place egg yolks, yogurt, vanilla, sugar, mustard, and vinegar in a bowl of a stand mixer with whisk attachment, on medium-low speed and add yogurt, vanilla and mix for 1 minute, then turn up to medium speed and whisk until smooth 1 to 2 minutes.

Stir in hot sauce, salt and pepper, to taste. Then using a 1 tablespoon cookie scoop/disher, scoop the yellow egg mixture into egg white half, making a deviled egg. Repeat for each egg white half.

Top each deviled egg with a bacon shard. Chill in fridge until cold and serve.

For pressure cooking eggs See Ninja Pressure Cooking Hard Boiled Eggs