Monday, April 14, 2014

Balsamic Bacon Deviled Eggs

There are only a handful of recipes that I consider timeless.  These would be food items I loved as a child, and still love the concept today.  Deviled eggs fall into that category, and in fact go as far back as ancient Rome.  An idea as simple as an egg cut in two, yolk removed and whipped with something new, and then replaced.  It is no wonder these are the ideal party and holiday food.

You know, of course, we have to have our own take on them.  The Nan's Gourmet mantra says it never hurts to have balsamic vinegar added, and why not some bacon?  As long as the food is easy to make yet elegant & healthy, we are all over it...

  • 12 large eggs
  • 4 slices bacon, cooked until crisp and chopped finely
  • 1/2 cup mayonnaise
  • 1 tablespoon red onion, grated
  • 1 teaspoon granulated white sugar
  • 1/2 teaspoon PastamorĂ© Traditional Barrel-Aged Balsamic Vinegar
  • 1/8 teaspoon celery salt
  • 1/4 teaspoon pepper, freshly ground
  • a few sprigs of Italian flat-leaf parsley, for garnish
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.

Makes 24 deviled eggs.

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