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Bacon-balsamic deviled eggs

Bacon-balsamic deviled eggs

Mariene Astillo on July 03, 2014 | Reviews: 0 | Rating:

A perfect appetizer dish for an Easter feast. Guests will surely love these treats!

Preparation time: 20 minutes   Cooking time: 20 minutes   Serves: 24  

  • Picnic
  • Holiday
  • Easter



    Place 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 water to a boil. Turn off heat and let 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 yolks with a fork. Add 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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