Bacon Balsamic Deviled Eggs
This deviled eggs recipe is a delicious twist on the classic recipe!
Servings: 24 appetizers
Ingredients
- 12 large eggs
- 4 slices bacon, cooked until crisp & chopped finely
- ½ cup mayonnaise
- 1 tablespoon grated red onion
- 1 teaspoon granulated white sugar
- ½ teaspoon balsamic vinegar
- ⅛ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- chopped fresh Italian parsley, for garnish
Instructions
- Place the 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 the water to a boil. Turn off the heat and let the 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 the yolks with a fork. Add the 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
*If preparing this recipe as GLUTEN FREE, be sure to use brands of mayonnaise and bacon that are known to be GF.
*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.
Nutrition
Serving: 1serving (1/2 egg) | Calories: 83kcal | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 101mg | Potassium: 41mg | Vitamin A: 140IU | Calcium: 14mg | Iron: 0.5mg