- 1 ½ hard boiled eggs (cut in half and hollowed out (reserve yolk))
- 1 oz. light Italian dressing
- ½ oz. diced turkey bacon
- 1 tsp. chopped parsley
- Cut the eggs in half and gently scoop out the yolk into a bowl.
- Mash the yolk and add enough salad dressing to get a creamy consistency.
- Stir in the parsley and the chopped up turkey bacon.
- Scoop the filling back into the egg white.
- Sprinkle with paprika for color.
- 1.6 grams