Sunday, April 24, 2011

Bacon-Balsamic Deviled Eggs

Deviled eggs are usually a staple at most Easter meals and ours is no exception. As I've mentioned before, deviled eggs are a must for all of our family functions and are often the first item to be eaten. When my brother came in the door today, the deviled egg platter was the first stop he made (though I think he did say hi on the way there). And, when we set the table, he conveniently put the platter right next to his plate...

I wanted to try something a little different from the norm. Awhile back, I tried BBQ Bacon Ranch Deviled Eggs which were tasty. This time, I still had to go with the bacon (it's REALLY good in a deviled egg!) but went with the balsamic vinegar twist.

We all gave these eggs two thumbs up. They were smoky, thanks to the bacon, but tangy and sweet as well. The vinegar dressed the eggs up a bit. So, instead of the typical mayo/mustard/relish type that are often found at family occasions, try this one!

Bacon-Balsamic Deviled Eggs
adapted from AllRecipes.com

12 eggs
4 slices bacon, cooked and crumbled
1/2 cup mayonnaise
2 teaspoons white sugar
1/2 teaspoon balsamic vinegar
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a ziptop sandwich bag. Arrange the egg whites on a serving platter.

Add the bacon, mayonnaise, sugar, vinegar, celery salt, and pepper to the ziptop bag of egg yolk; zip the top and squish until it's all well combined. Cut the corner off and squeeze the mixture into the egg whites. Garnish with parsley.

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