Deviled Breakfast Eggs

Source: She Knows Network

They're not just for the buffet line anymore.

12 eggs
1/2 cup plain yogurt
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup bacon, cooked, cooled and crumbled
1/3 cup parsley, chopped

Place eggs in a large pot of cold water with a small amount of salt; cook until hard. Cool and remove shells.

Cut in half and remove cooked yolk. Mash yolk and mix with yogurt, salt and pepper. Spoon mixture into a pastry bag fitted with a star tip; pipe filling into shells. Garnish with bacon and parsley. Refrigerate until ready to serve. Serves 12.

Per serving: 2g carbohydrate; trace dietary fiber; 8g protein; 8g fat; 109 calories