Best Deviled Eggs Ever: Bacon and Balsamic Deviled Eggs

Bacon and Balsamic Deviled Eggs

I hope everyone here likes bacon and balsamic because I just realized I add it to everything.

But seriously, I do. Look here and you’ll see why.

In my opinion, it’s a magical combination and makes everything go from boring to completely FABULOUS!

If you don’t believe me, try these deviled eggs. I mean, deviled eggs aren’t the most exciting thing in the world, am I right?

Until bacon and balsamic comes into the picture.

And then, um hellooooo…where have you been all my life?!  Deviled eggs magically transform from “eh” to “ohmigosh, best things ever.”

True story. Try it for yourself.

Oh and the chicks are because I’m 5 years old at heart and love to play with my food. But, really, aren’t they so cute?! And they would make such a fun Easter project for you to make with your kids or your nieces/nephews 🙂

Best Deviled Eggs Ever: Bacon and Balsamic Deviled Eggs

Makes 24 deviled eggs or 12 “chicks”

Ingredients:

12 eggs

5 bacon pieces, cooked and crumbled

1/3 cup mayonnaise

2 1/2  T onion, finely chopped

1 T all natural dijon mustard (or spicy brown mustard)

1 tsp balsamic vinegar

salt and pepper to taste

For the chicks:

carrot for the beaks

extra piece of bacon for the eyes

DIRECTIONS:

When trying to hard boil eggs, always use at least a week old eggs. It is almost impossible and really frustrating trying to peel fresh eggs.

Put your eggs in a pot and fill the pot with at least one inch of water. Add 1 tsp of salt. Bring to a boil. As soon as the water boils, remove the pot from heat and keep covered for 15-17 minutes. Drain the water and run the eggs under cold water for a minute or two. Let them sit in the cold water for a minute.  Peel the eggs.

 For the deviled eggs:

Cut the eggs in half lengthwise and scoop out all the yolks. Put the yolks in a separate bowl and mash. Add the mayonnaise, bacon, onion, balsamic, and salt and pepper. Stir until well combined. Spoon the mixture into the egg halves evenly. Enjoy!

For the Easter “chicks”:

Cut a zigzag around the top 1/3 of all the eggs. You may also have to cut a small portion of the bottom in a straight line to get the chicks to stand up straight. Scoop out the yolks in a separate bowl and mash the yolks. Add the rest of the deviled egg mixture to the bowl and stir until combined. Fill the eggs with the deviled egg mixture. It’s easiest to put the filling in a plastic bag. Cut the bottom corner of the plastic bag and “pipe” the filling into the eggs. Once your eggs are filled, cut out “beaks” with a carrot and use the bacon for the “eyes.” Rest the tops of the eggs on the heads of the chicks. Enjoy!