When I decided to restart Game Day Grub in April, I knew I was in a different place in my life than I had been in 2012 – not just geographically, but also with my eating. I am back on Weight Watchers and the way I think about food has certainly evolved since Game Day Grub’s inception. I wanted to include point totals on my recipes, not just for myself, but for several blog subscribers who are tracking their points too.
I was also considering a name change and a new focus for the blog. Game Day Grub, as a blog theme, limits me on the types of recipes I share. And it definitely doesn’t sound like a site where you might find food that is healthy or WW-compatible. Yet lightened up food is the direction I’ve been leaning because this is how I eat.
Last week I shared the blog link with some members of a private WW group on Facebook, and their enthusiastic response was incredible. I truly appreciate all who visited and subscribed to the blog. It was the sign I needed that making delicious, slimmed down recipes was the way to go for the site.
So without further ado, I would like to introduce the new blog, Grub Delite. Scrumptious food, lightened up.
You will be able to get to the Grub Delite site even if you use an old Game Day Grub link. All old links or pins should redirect you here. (Please let me know if they do not!)
You can now also follow Grub Delite on Facebook, Instagram, Twitter, and Pinterest. I am slowly developing these pages, but will post blog links on each platform.
I truly appreciate all who have read Game Day Grub over time, and I hope you continue to do so. If you’ve been reading this year, not much will change except the name and tagline. The recipes will be like others I have shared so far this year.
To kick off Grub Delite, I thought it fitting to revamp my first recipe, Bacon Blue Cheese Deviled Eggs – to lighten it up and include the Weight Watchers points. And each week I will redo a 2012 recipe to make it WW-friendly until I have gone through them all, while also sharing a brand new recipe with you guys.
So here is how I remade the recipe…
Arrange eggs in a single layer on the bottom of a large pot. Add enough cold water to cover eggs. Over high heat, bring to a rolling boil, cover pot and remove from burner. Let stand for ten minutes. Drain water and cover eggs with ice water, until cooled.
Peel eggs and halve lengthwise. Remove yolks and place in a medium bowl, while reserving eggs whites. Combine light mayonnaise, mustard, yogurt, blue cheese crumbles, salt, and pepper with yolks and mash until creamy.
Mix in bacon crumbles.
Spoon or pipe mixture into reserved eggs whites. Serve immediately or cover and refrigerate.
Bacon Blue Cheese Deviled Eggs
By: Rachel Ingersol
Prep Time: 20 minutes, Cook Time: 10 minutes, Yields: 12 servings, Serving Size: 1 whole egg (or 2 deviled egg halves)
WW Totals: 1 Freestyle Point per serving
12 large eggs
¼ cup light mayonnaise
¼ cup nonfat Greek yogurt
1 ½ teaspoons Dijon mustard
7 slices of center cut bacon, cooked crisp, crumbled
4 tablespoons blue cheese, crumbled
Salt (to taste)
Black pepper (to taste)
1) Arrange eggs in a single layer on the bottom of a large pot. Add enough cold water to cover eggs. Over high heat, bring to a rolling boil, boil for three minutes, cover pot and remove from burner. Let stand for ten minutes, covered. Drain water and cover eggs with ice water, until cooled.
2) Peel eggs and halve lengthwise. Remove yolks and place in a medium bowl, while reserving eggs whites. Combine mayonnaise, mustard, yogurt, blue cheese crumbles, salt, and pepper with yolks and mash until creamy. Mix in bacon crumbles.
3) Spoon or pipe mixture into reserved eggs whites. Serve immediately or cover and refrigerate.
4 Replies to “Lite Bacon Blue Cheese Deviled Eggs”
Thank you for the blog… will be visiting often and sharing site if appropriate.
Thank YOU Barb!
Rachel, this sounds awesome. I will be making them VERY soon. They sound filled with healthy protein too!
Thanks Peggy! And yes, bacon, cheese, egg…lots of protein packed in these 😉