None of the ingredients in this are measured. If you want to make them, which I would suggest you do, just do everything to taste. I would recommend, however, sticking to 1/2 tsp or less of the balsamic vinegar, and don’t go too overboard on the mustard. Unless you really like mustardy eggs.
Balsamic & Bacon Deviled Eggs
- 1 dozen eggs
- 4 slices of bacon
- Mustard (dijon or yellow)
- Black pepper
- 1/2 tsp balsamic vinegar
- Feta cheese
- Boil the eggs in which ever way you’ve been taught. I put the eggs in a pot of cold or room temp water, bring them to a rolling boil and then start the timer for 7 minutes. After 7 minutes I use a slotted spoon to carefully scoop them out and put them in a large bowl filled with ice cold water. Works perfectly for me
- Fry the bacon so it is crispity and crunchity (I fried up the rest of the bacon for bacon & broccoli sprout sandwiches. Mmmmm)
- When the eggs are cool peel them and cut them in half.
- Scoop the yolks into a food processor (or a bowl if you want to mix it by hand). Add mayo, mustard, black pepper, balsamic vinegar, and feta. Puree to your heart’s content. Crunch up the 4 pieces of crispy bacon into little pieces and throw it in the processor (or bowl) give it a quick pulse or stir to mix it together.
- Either with a piping bag (poor man’s piping bag: a zip-lock bag with the corner cut off) or 2 spoons, using one to scrape off the other, fill the empty egg halves with the egg glop.
- Dust the tops with paprika.