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Bacon cheddar & ranch deviled eggs

1-2PP, 1SP blue/purple, 2SP green
Prep Time 5 mins
Cook Time 15 mins
Course Appetizers
Servings 16


  • 8 eggs
  • 1 tbsp reduced-fat mayonnaise
  • 1 tbsp fat-free sour cream
  • 2 tbsp plain 0% greek yogurt
  • 1 tsp dijon mustard
  • 1/4 tsp dried parsley
  • 1/4 tsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp onion salt
  • 1/4 tsp dill weed
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/3 cup reduced-fat shredded cheddar cheese
  • 1/4 cup diced green onion
  • 3 tbsp real bacon crumble bits


  • Cook the eggs, in a large pot filled about halfway with water, add the eggs and cook on high heat, bring the water to a boil then turn off the heat and cover with a lid, cook for 10-12 minutes make sure you keep the pot on the same burner.
  • Strain the water from the eggs and run cold water on them to prevent them from cooking longer.
  • Peel the eggs and cut them in half, remove the yolk filling and add it to a bowl.
  • Mix in all of the ingredients, leave a little green onion and bacon crumble aside to sprinkle on the tops.
  • Using a piping bag or a ziplock bag, pipe the yolk mixture into the egg cups. Top with remaining green onion and bacon bits.
  • Store in the fridge, they can be made the night before, however, store the egg whites separate from the egg yolk mixture until you are ready to serve them.


Personal Points- 1-2 depending on your 0PP foods *if eggs are a 0PP food for you then 2 pieces would be 1PP
Smart Points- blue/purple- 1 using SP calculator
Smart Points- green - 2 using SP calculator
Points Plus- 2 using PP calculator 
Nutritional info per serving- Calories...51..Fat 3.3g...Sat fat 1.2g...Carbs 0.6g...Fiber 0g... Sugar 0.1g...Protein 4.4g *Note- this includes all ingredients, even 0PP foods 
Keyword appetizer, deviled eggs, eggs