I have a story for this recipe: I once made this and created NINETY SIX (yup, 96) of these eggs for a fundraiser’s buffet table. To say it was complicated was an understatement, but when the former Senator, who was the fundraiser’s focus, asked me for the recipe to give to his wife, I knew I had a hit!! He left with six eggs, and I had lots of accolades! He still refers to me as the “Deviled Egg lady”!
Ingredients
- 12 large eggs
- 4 slices bacon (leave off for vegetarians)
- ½ cup mayonnaise – I use veganaise
- 2 T relish (I use sweet, but you can use dill)
- 1 T Dijon mustard
- ¼ cup minced red onion, very small mince
- 2 teaspoons white sugar or pinch of Stevia
- ½ teaspoon balsamic syrup (very thick cooked down version of balsamic vinegar)
- ¼ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley or chives to decorate
Instructions
- Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes.
- Drain, and cool 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, so you can stuff the “hole”.
- While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, and very crisp, about 8-12 minutes. Drain on a paper towel-lined plate; chop, saving the largest pieces to decorate the top of the eggs.
- Mash yolks with a fork. Add bacon, mayonnaise, Dijon, onion, sugar, balsamic syrup, relish, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley or chives and a bit of bacon.
- Vegetarian versions can omit the bacon, but they are easy to create alongside the main recipe. Everyone is happy!
