Bacon Balsamic Deviled Eggs
This deviled eggs recipe is a delicious twist on the classic recipe!
Foto: RecipeGirlBahan-bahan
- 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)
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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.
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