I absolutely love a good deviled egg, and, lucky for me, the internet provides several great recipe options for the home cook. This classic appetizer has stood the test of time and is no longer relegated to picnic baskets and Thanksgiving tables. Many upscale restaurants now serve them topped with anything from caviar to bacon.
Yes, bacon.
It’s become a bit cliché in the culinary world, but bacon really does make everything taste better, especially eggs. This rationale led me to seek out a Bacon-Balsamic Deviled Eggs recipe.
And it proved to be an absolute winner.
From start to finish, you’re looking at about 20 minutes of prep time, and that includes boiling the eggs. Please make sure to use large or extra-large eggs, along with quality mayo and bacon. I opted for some Duke’s Mayonnaise and Petit Jean Bacon, which both can be found in local grocery stores. Quality products make such a huge difference in the overall taste of any recipe, especially one that includes only nine ingredients.
What I enjoyed most about these particular deviled eggs was that perfect sweet and salty combination from the bacon and sugar. Feel free to play with ingredient amounts to tailor things to your taste preferences. For example, if you don’t like things overly sweet, cut back on the sugar at first and taste the mixture. You can always add more sugar at the end.
One change I made to the original recipe was by using the finely-chopped bacon both in the mixture and as a dusting garnish. You’ll also find that one of the most underrated ingredients is the red onion, as it provides nice texture. Just make sure to chop the onion as well as possible to ensure each bite is not overwhelmed by its strong flavor.
Finally, for visual purposes, the chopped parsley provides a beautiful contrasting green to the vibrant yellow mixture, so while it’s not critical to taste, it is to presentation.