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
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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.
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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.
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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.
