Bacon Deviled Eggs

I kicked these up a notch by using a mix of Dijon and wasabi mustard, plus peppered thick-cut bacon. They are addictive so watch out!

Bacon Deviled Eggs
{makes 12}
6 hard-boiled eggs
1 tablespoon plain yogurt
1 tablespoon low-fat or fat-free mayo
1 tablespoon wasabi mustard
1/2 tablespoon Dijon mustard
1 teaspoon dill relish
1/2 teaspoon paprika
crumbled cooked bacon for garnish

Slice each egg in half length-wise and seperate the whites from the yolks. Mash the yolks with all the ingredients above except the bacon until creamy. Using a spoon, fill each egg white with the mixture until heaping. Garnish with the bacon and enjoy!

These can be made the night before and refrigerated.

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