Bacon Balsamic Deviled Eggs
Deviled eggs are great as an appetizer at Easter Dinner or a summer potlucks. I have been known to devour a dozen of these in one sitting. These were quick and easy. If you want them to be a little prettier, put the egg filling into a freezer bag, make a cut off of one corner of the bag, and pipe them into the egg white halves.
This is a delicious twist on the traditional deviled egg!
12 large eggs
4 slices bacon, cooked until crisp & chopped finely
½ cup mayonnaise
1 Tbsp. grated red onion
1 tsp. granulated sugar
½ tsp. balsamic vinegar
1/8 tsp. celery salt
¼ tsp. freshly ground black pepper
a few sprigs of Italian flat-leaf parsley
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 (about 11 minutes). 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 (or plastic bag) with a large opening tip. If desired, sprinkle with paprika. Garnish with parsley. Refrigerate, lightly covered, until ready to serve.
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