Balsamic Bacon Deviled Eggs Food
BACON-BALSAMIC DEVILED EGGS
Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference.
Provided by Stephanie V
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- 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 bowl; arrange the egg whites with the rounded side down onto a serving platter.
- Place the 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.
- 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.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 0.9 g, Cholesterol 95.9 mg, Fat 6.7 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 150.8 mg, Sugar 0.7 g
BACON DEVILED EGGS
Steps:
- Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.
BACON DEVILED EGGS
Make and share this Bacon Deviled Eggs recipe from Food.com.
Provided by Caroline Cooks
Categories Potluck
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut eggs in halves lengthwise.
- Remove yolks.
- Mash yolks in medium bowl.
- Add relish, onion and bacon.
- Add butter, salt, pepper, and mustard.
- Mix thoroughly.
- Add mayonnaise to bind.
- Refill egg whites.
- Sprinkle with Paprika.
- Refrigerate to meld flavors.
Nutrition Facts : Calories 249.9, Fat 18.4, SaturatedFat 5.8, Cholesterol 297.8, Sodium 467.1, Carbohydrate 9.2, Fiber 0.3, Sugar 5.4, Protein 12
BACON BALSAMIC DEVILED EGGS
Recipe Note: You will not miss the Mayo in these and the Greek Yogurt is so much healthier for you! I promise if you don't tell, no one will know the difference. Also Balsamic Glaze can be found next to Balsamic Vinegar at the grocery store. It is thicker and more potent then regular Balsamic Vinegar.
Provided by PACE6634
Categories < 30 Mins
Time 30m
Yield 24 Deviled Eggs
Number Of Ingredients 9
Steps:
- Halve eggs lengthwise and separate the yolks from the whites. Place yolks in a bowl and arrange the egg whites with the rounded side down onto a serving platter.
- Mash the yolks with a fork. Add the Greek yogurt, sugar, balsamic glaze, celery salt, and ground black pepper and cream together. Once thoroughly combined, with no lumps, stir in bacon, red onion, and parsley. Pipe into egg whites and garnish each with a sprig of parsley.
- Refrigerate until ready to serve. Allow to come to room temperature for 15 minutes before serving.
Nutrition Facts : Calories 46.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 95.3, Sodium 59.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.8, Protein 3.5
BACON-BALSAMIC DEVILED EGGS
I tried these once and have never looked back. Everyone always ask me to make them when we have events. THEY GO QUICK!!
Provided by Madison Bryce @mbryce1285
Categories Other Side Dishes
Number Of Ingredients 9
Steps:
- 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 bowl; arrange the egg whites with the rounded side down onto a serving platter.
- Place the 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.
- Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir/mix until you are satisfied with the texture. Spoon the mixture into the egg whites. Garnish with parsley.
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- Place the 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 the water to a boil. Turn off the heat and let the eggs sit (covered) in hot water for 15 minutes. Drain. Cool the eggs under cool running water in the sink.
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