Meal 15: Bacon Deviled Eggs with Salad Kabobs

April 17, 2018

Another great springtime (anytime) favorite is Deviled Eggs. Here in the south, it is a staple at potluck meals and picnics. Pair this easy, low carb recipe with salad skewers for a fun, portable lunch great for any occasion!

Eggs are nutrient dense with Vitamin D, Choline and Selenium. One large egg has 70 calories and 6 grams of protein easily integrated into any healthy eating plan. Enjoy!

Bacon and Green Onion Deviled Eggs with Salad Kabobs

Bacon and Green Onion Deviled Eggs

8 Large Eggs
8 Slices of center-cut bacon
1/4 mayonnaise
2 Tbsp finely chopped green onion
1 1/2 Tbsp Dijon mustard
1/4 tsp salt
1/2 tsp pepper

Salad Kabobs

24 slices seedless cucumber
8 leaves romaine lettuce, cut in half lengthwise
16 grape tomatoes
1/4 cup refrigerated yogurt Ranch Dressing

Deviled Eggs: Place eggs in a single layer in a large saucepan. Add water to cover. Bring to a boil. Boil for one minute. Remove from heat, cover and let stand 15 minutes. Drain. Run cold water over eggs. Set aside. Cook bacon in batches, in a large skillet over medium heat until crisp. Crumble. Peel eggs, and cut each egg in half lengthwise. Scoop out yolks into a bowl. Add mayonnaise, green onion, mustard, salt and pepper. Mash to blend and stir in the bacon, saving some for garnish. Fill egg halves with yolk mixture. Chill until ready to serve.

NOTE: Cook eggs up to 3 days in advance, if desired, and store in refrigerator.

Salad Kabobs: Thread cucumbers, lettuce leaves (tightly rolled) and tomatoes alternately onto toothpicks or small cocktail skewers. Serve with dressing for dipping

Makes 4 servings:


Per Serving: Calories 261.5; Fat 16.4 g,; Protein 18.8 g; Carbohydrates 8.2 g; Sodium 641 mg