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Bacon Balsamic Deviled Eggs

4

55 min

Bacon Balsamic Deviled Eggs

Bacon Balsamic Deviled Eggs Photo 1

Category

Egg appetizer

Time

55 min

Serving

24 persons

Calories

79

Rating

4.00★ (280)

Cuisine

Author: Victoria Buriak
Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappear! Can be made with sugar substitute and light mayonnaise with no discernable taste difference.

Ingredients

  • eggs: 12 piece
  • slices bacon: 4 piece
  • mayonnaise: 0.5 cup
  • red onion: 0.25 cup (minced)
  • white sugar: 2 tsp
  • balsamic vinegar: 0.5 tsp
  • celery salt: 0.25 tsp
  • black pepper: 0.25 tsp (freshly ground)
  • fresh parsley: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

Bacon Balsamic Deviled Eggs Photo 21
Bacon Balsamic Deviled Eggs Photo 32
Bacon Balsamic Deviled Eggs Photo 43
  1. Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.
    Bacon Balsamic Deviled Eggs Photo 2
  2. While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
    Bacon Balsamic Deviled Eggs Photo 3
  3. Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.
    Bacon Balsamic Deviled Eggs Photo 4

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