Bacon Balsamic Deviled Eggs

1. 1

   Place the eggs in a large pot in a single layer and cover them with water by 1 inch.

2. 2

   Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs sit in the hot water for 15 minutes.

3. 3

   Drain.

4. 4

   Cool the eggs under cold running water in the sink.

5. 5

   Peel and cut in half lengthwise.

6. 6

   Separate the yolks from the whites, placing the yolks in a bowl.

7. 7

   Arrange the egg whites rounded-side down on a serving platter.

8. 8

   While the eggs are cooking, place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

9. 9

   Drain on a paper towel-lined plate; chop.

10. 10

    Mash the yolks with a fork.

11. 11

    Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until well combined.

12. 12

    Spoon the mixture into the egg whites.

13. 13

    Garnish with parsley.

• Calories 70.32 kcal Low Source
• Protein 3.71 g Low Source
• Carbs 0.59 g Moderate
• Total Fat 5.93 g Moderate
• Saturated Fat 1.17 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 90.17 mg High
• Sodium 110.58 mg Low Source
• Fiber 0.06 g Low Source
• Sugar 0.38 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 11.58 mg Low Source
• Iron 0.43 mg Low Source
• Potassium 7.4 mg Low Source
• Vitamin A 48.11 mcg_rae Low Source
• Vitamin C 0.98 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Celery
• Onions 🧅