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Bacon and Balsamic Deviled Eggs
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Brief Description
Bacon and balsamic vinegar add a unique twist to these deviled eggs; or have fun making the Easter chicks variation of the deviled eggs for a special event.
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Main Ingredient
eggs
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Category: Appetizers
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
When trying to hard boil eggs, always use at least a week old eggs. It is almost impossible and really frustrating trying to peel fresh eggs.
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Posted By: healthforapurpose
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Posted On: Dec 11, 2013
Number of Servings:
Ingredients:
- 12 - eggs
- 5 pieces - applegate Farms Turkey Bacon, cooked and crumbled
- 1/3 - cup Grapeseed Oil Vegenaise
- 2 1/2 tablespoons - onion, finely chopped
- 1 tablespoons - all natural dijon mustard (or spicy brown mustard)
- 1 teaspoons - organic balsamic vinegar
- - salt and pepper to taste
- - carrot for the beaks
- - extra piece of bacon for the eyes
Directions:
Put your eggs in a pot and fill the pot with at least one inch of water. Add 1 tsp of salt. Bring to a boil. As soon as the water boils, remove the pot from heat and keep covered for 15-17 minutes. Drain the water and run the eggs under cold water for a minute or two. Let them sit in the cold water for a minute. Peel the eggs.
For the deviled eggs:
Cut the eggs in half lengthwise and scoop out all the yolks. Put the yolks in a separate bowl and mash. Add the mayonnaise, bacon, onion, balsamic, and salt and pepper to mashed yolks. Stir until well combined. Spoon the mixture into the egg halves evenly.
OR . . . .For the Easter “chicks”:
1. Cut a zigzag around the top 1/3 of all the eggs. You may also have to cut a small portion of the bottom in a straight line to get the chicks to stand up straight.
2. Scoop out the yolks in a separate bowl and mash the yolks. Add the rest of the deviled egg mixture ingredients to the bowl and stir until combined.
3. Fill the eggs with the deviled egg mixture. It’s easiest to put the filling in a plastic bag; cut the bottom corner of the plastic bag and “pipe” the filling into the eggs.
4. Once your eggs are filled, cut out “beaks” with a carrot and use the bacon for the “eyes.” Put those in the filling. Rest the tops of the eggs on the heads of the chicks. Enjoy!
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