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Turkey Bacon and Cheese Deviled Eggs

Posted in SNACKS & APPETIZERS, Recipes by National Kidney Foundation Share

These deviled eggs are made with turkey bacon and delicious cheddar cheese! They're perfect for tailgates, barbecues, holidays and other parties. The recipe is low in potassium, sodium and phosphorus, making it perfect for your dialysis diet. 

Total Time: 00 hours 50 minutes
Servings: 6
Author: National Kidney Foundation

  • 6 large whole eggs
  • 1/8 teaspoon ground black pepper
  • 2 slices fully cooked turkey bacon
  • 2 tablespoon chopped spring onions
  • 1 tablespoon mustard
  • 3 tablespoons mayonnaise, light
  • 1 tablespoon reduced-fat shredded sharp cheddar cheese
Nutrition Per Serving
  • Calories: 141.33
  • Protein: 7.54 g
  • Cholesterol: 194.16 mg
  • Calcium: 52.05 mg
  • Sodium: 193.16 mg
  • Potassium: 92.44 mg
  • Phosphorus: 121.50 mg
  • Fiber: 0.17 g
  • Fat: 11.81 g
  1. Place eggs in a saucepan in a single layer. 
  2. Add water to cover eggs
  3. Cover pot and bring water to a rolling boil.
  4. Immediately turn off the water and let eggs sit for 15 minutes.
  5. Drain water.
  6. Place eggs in ice water, set aside and let cool.
  7. Crack and peel eggs.
  8. Halve eggs lengthwise. Remove yolks and place them in a bowl.
  9. Combine cooked egg yolks, mayonnaise, mustard, cheese, one piece of turkey bacon, and pepper.
  10. Scoop egg yolk mixture back into halved eggs.
  11. Garnish with remainder of bacon, cheese, and green onion.


Recipe Notes

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