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Bacon-Balsamic Deviled Eggs Recipe

   
 

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     Bacon-Balsamic Deviled Eggs

Category   Appetizers
Sub Category   None
Servings   24 eggs
Preptime   15 minutes

Ingredients
12 eggs
4 slices of bacon
1/2 cup mayonnaise
1/4 cup minced red onion
2 tsp white sugar
1/2 tsp balsamic vinegar
1/4 tsp celery salt
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley
 

Instructions
Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the 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.
Place the 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.
Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.


Originally Submitted
1/23/2011





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