Bacon Balsamic Deviled Eggs

Deviled eggs are my go to use for excess eggs that are in danger of expiring, and this recipe is my go to for deviled eggs.

Ingredients Directions
Per 1/2 dozen eggs:

  • 6 eggs
  • 2 slices bacon
  • 1/4 cup mayonnaise
  • 2 tbsp minced onion
  • 1 tsp white sugar
  • 1/2 tsp Balsamic vinegar
  • 1 pinch of celery salt (or salt and celery seed)
  • 1 pinch of black pepper
  • 2 tbsp chopped fresh parsley for garnish
  • Paprika for garnish

  1. Cook bacon until lightly crisp, dry with a paper towel, and chop fine.
  2. Hard boil the eggs, peel, cut in half across the poles.
  3. Separate the yokes from the whites and place into a bowl. Place whites on a plate hole side up and set aside.
  4. 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 and paprika.

Original Recipe

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