Bacon-Balsamic
Deviled Eggs
Recipe adapted from My Bizzy Kitchen and Recipe Girl
Makes 24 appetizers
12 large eggs
4 slices bacon, cooked until crisp and chopped finely
1/2 cup fat-free mayonnaise
1 tbsp red onion, finely grated
1 tsp balsamic vinegar
1/8 tsp salt
1/4 tsp pepper, freshly ground
Carefully put eggs in a pot and cover with tap water until eggs are submerged with an inch of water over them. Bring to a boil. Once boiling, set a timer for 10 minutes. While boiling, prepare a bowl of ice water. When the timer goes off, remove pot from heat and use a slotted spoon to transfer one egg at a time to the cold water. Leave them alone for 7 - 8 minutes as they come back to room temperature. Once cooled, dry them and put them in a bowl in the fridge, or peel under cold water and eat. Halve length-wise. 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. Use a piping bag with a star-shaped tip to fill egg white halves. Refrigerate, lightly covered, until ready to serve.
Recipe adapted from My Bizzy Kitchen and Recipe Girl
Makes 24 appetizers
12 large eggs
4 slices bacon, cooked until crisp and chopped finely
1/2 cup fat-free mayonnaise
1 tbsp red onion, finely grated
1 tsp balsamic vinegar
1/8 tsp salt
1/4 tsp pepper, freshly ground
Carefully put eggs in a pot and cover with tap water until eggs are submerged with an inch of water over them. Bring to a boil. Once boiling, set a timer for 10 minutes. While boiling, prepare a bowl of ice water. When the timer goes off, remove pot from heat and use a slotted spoon to transfer one egg at a time to the cold water. Leave them alone for 7 - 8 minutes as they come back to room temperature. Once cooled, dry them and put them in a bowl in the fridge, or peel under cold water and eat. Halve length-wise. 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. Use a piping bag with a star-shaped tip to fill egg white halves. Refrigerate, lightly covered, until ready to serve.
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