Bacon Balsamic Deviled Eggs
Prep Time 40 minutes mins
- 12 hard cooked eggs
- 10 slices precooked bacon, crisped and crumbled
- 2/3 cup mayonnaise
- 1/4 cup very finely chopped shallots
- 2 TB Dijon mustard
- 1 TB sweet pickle cubes
- 2 tsp white balsamic vinegar
- salt and pepper to taste
- Cornichons or sweet midget pickles thinly sliced for garnish
- Spanish 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, sweet pickle cubes, 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.
