This twist on deviled eggs was inspired by The Independent in Union Square. Cool cucumber + salty bacon + creamy filling sounds perfect enough. But I also healthy-ed up the recipe with no sacrifice to flavor. Don your halo and wings, friends. This is heavenly stuff.
6 large eggs
2 Tablespoons light mayonnaise
2 Tablespoons non-fat plain yogurt
1-2 teaspoons Dijon mustard
½ teaspoon season salt (or a pinch each kosher salt, paprika and garlic powder)
½ teaspoon white wine vinegar
12 slices English cucumber
2 slices cooked bacon, crumbled
Place 6 eggs in a saucepan and cover with cool water. Cover pan and bring to a boil over medium high heat. Once boiling, remove pan from the heat and allow the eggs to sit for 10 minutes. Next, run eggs under cold water to stop the cooking. Once cool enough to handle, peel eggs and cut in half, reserving whites on a plate and yolks in a small bowl. Add mayo, yogurt, mustard, season salt, and vinegar to yolks and mix vigorously with a whisk until smooth (if mixture is too thick add up to 1 T water). Spoon or pipe filling into egg white halves. Place each half on a cucumber slice and top with a bacon crumble. Sing a little halleluiah and enjoy!