Do you have a ton of Easter eggs to use up? Here's a good way to use them!
Bacon and Balsamic Deviled Eggs
Ingredients:
12 hard-cooked eggs
5 bacon slices, cooked and crumbled
1/3 cup mayonnaise
2 1/2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
Salt and pepper, to taste
Directions:
Cut eggs in half lengthwise and scoop out all the yolks. Put yolks in separate bowl and mash. Add bacon, mayonnaise, onion, mustard, balsamic vinegar, and salt and pepper. Stir until well combined. Spoon the mixture in the egg halves evenly.
Makes 24.
Source: Found in The Deseret News. Originally from "The Ultimate Paleo Cookbook" by Arsy Vartanian (Page Street Publishing).
Notes: Deviled eggs with bacon in them have to be one of the best things ever. We also sprinkled ours with a little paprika as well.
These were actually really quite good. My husband loves Deviled eggs and adding bacon put him in hog heaven! As you can see, I sprinkled a little paprika over because I like the color.
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