My mother’s deviled eggs were the BEST! It takes a practically perfect deviled egg for me to even give a second glance to anyone else’s deviled eggs. Well, these Bacon and Balsamic Deviled Eggs deserve a second and third glance…they are fabulous! Just in time for Easter dinner, here’s the recipe that I found in our local newspaper, The Roanoke Times (Gretchen Mckay – Pittsburg Post Gazette – TNS) with a few of my little twists:
Bacon and Balsamic Deviled Eggs
12 hard-cooked eggs
The original recipe called for 1/2 of the amounts of the following ingredients. I doubled the amounts because I LOVE bacon and I found the original recipe for the filling to be just a bit dry.
10 bacon slices, cooked crisp and crumbled
2/3 cup mayonnaise
1/4 cup + 1 tablespoon very finely chopped shallot (the original recipe called for onion. I find shallot to have a bit less of a bite than onion which I prefer for this recipe)
2 tablespoons Dijon mustard
2 teaspoons Balsamic vinegar
Salt and pepper to taste
1 cornichon or sweet midget pickle for garnish, sliced into thin slices
paprika for garnish
To cook the perfect hard-cooked egg: Fill large pot with water (enough to cover the eggs you are going to cook). Add a little salt. Bring water to a rolling boil. Place eggs in boiling water and cover pot. Reduce heat to low and cook, covered for 12 minutes. Remove from heat and drain water out of pot. Add ice to eggs to immediately stop cooking and allow to cool quickly for peeling.
Peel eggs and rinse well to remove any bits of shell. Cut eggs in half lengthwise and scoop out the yolks. Put yolks in separate bowl and mash. Add bacon, mayonnaise, shallot, mustard, balsamic vinegar, salt and pepper. Stir until well combined. Spoon the mixture in the egg halves evenly. Garnish each egg half with a slice of cornichon and sprinkle with paprika.
- The Ultimate Paleo Cookbook, by Arsy Vartanian (Page Street Publishing)