Deviled eggs are a classic appetizer that never goes out of style. They are a crowd-pleaser and perfect for any occasion. In this recipe, we add a twist to the traditional deviled egg by incorporating sweet and tangy balsamic vinegar and crispy bacon bits. The result is a delicious and savory appetizer that will leave your taste buds wanting more.
- 6 large eggs
- 2 slices of bacon, cooked and crumbled
- 2 tablespoons mayonnaise
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- Start by boiling the eggs: In a saucepan, place the eggs and add enough water to cover them. Bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 12-15 minutes. Drain the hot water and transfer the eggs to a bowl of cold water. Let the eggs cool for at least 10 minutes before peeling them.
- Once the eggs are peeled, cut them in half lengthwise and scoop out the yolks into a bowl. Set the egg whites aside.
- To the bowl with the egg yolks, add the mayonnaise, balsamic vinegar, Dijon mustard, honey, and salt and pepper. Mix all the ingredients together until smooth.
- Fold in the crumbled bacon bits.
- Spoon or pipe the mixture into the egg white halves.
- Garnish the deviled eggs with chopped parsley.
- Chill in the refrigerator for at least 30 minutes before serving.
Tips and Variations
- For a healthier version, you can substitute Greek yogurt for the mayonnaise.
- You can also add chopped chives or scallions for a fresh and zesty flavor.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
Balsamic and bacon deviled eggs are an easy and delicious appetizer that will impress your guests. The sweet and tangy flavor of the balsamic vinegar, combined with the smoky taste of the bacon, makes for a unique twist on the classic deviled egg. Serve them at your next party or bring them to a potluck, and watch them disappear in no time!