Credit: RECIPEGIRL.COM
Bacon-Balsamic Deviled Eggs
Deviled eggs gone gourmet with the addition of a few special ingredients.
Ingredients
- 12 large eggs
- 4 slices bacon cooked crisp and chopped finely
- ½ cup mayonnaise
- 1 tbsp red onion grated
- 1 tsp granulated white sugar
- ½ tsp balsamic vinegar
- ⅛ tsp celery salt
- ¼ tsp pepper freshly ground
- a few sprigs of Italian flat-leaf parsley, for garnish
Instructions
- Place eggs in a large pot in a single layer. Fill the pot with water to cover the eggs by about an inch. Cover and bring water to a boil. Turn off heat and let eggs sit (covered) in hot water for 15 minutes. Drain. Cool the eggs under cool running water in the sink.
- Peel the eggs and halve lengthwise. Place the cooked yolk in a medium bowl and place the white halves on a serving platter (cut-side up).
- Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt and pepper. Stir until thoroughly combined; taste and adjust/add seasonings, as needed.
- Spoon the mixture into the egg white halves or use a piping bag with a large opening tip. Garnish with parsley. Refrigerate, lightly covered, until ready to serve.
Notes
Tips:
*If preparing this recipe as GLUTEN FREE, be sure to use GF mayonnaise and GF bacon.
*I always hard-boil a few more eggs than the recipe calls for in case of breakage during boiling. You can always use the left over to make egg salad sandwiches.
*If preparing this recipe as GLUTEN FREE, be sure to use GF mayonnaise and GF bacon.
*I always hard-boil a few more eggs than the recipe calls for in case of breakage during boiling. You can always use the left over to make egg salad sandwiches.
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