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
- 12 large eggs
- 4 slices bacon
- ½ cup mayonnaise
- ¼ cup minced red onion
- 2 teaspoons white sugar
- ½ teaspoon balsamic vinegar
- ¼ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 79 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat2g | 8% |
Cholesterol96mg | 32% |
Sodium151mg | 7% |
Total Carbohydrate1g | 0% |
Dietary Fiber0g | 0% |
Total Sugars1g | |
Protein4g | |
Vitamin C1mg | 5% |
Calcium15mg | 1% |
Iron1mg | 3% |
Potassium49mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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