Balsamic Bacon Deviled Eggs Recipes

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.

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

Steps:

• 1. Peel eggs and slice lengthwise. Place the yolks in a small bowl and mash with a fork. Add the remaining ingredients and stir until well combined. Spoon the mixture into the egg halves.
• 2. *If you like, garnish with fresh chives, more bacon bits, or chopped fresh parsley.

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.