Bacon Balsamic Deviled Eggs

Recipe View 2 mins Gently place the eggs in a large saucepan in a single layer. Cover with cold water, ensuring the water level is about 1 inch above the eggs. (2 minutes)

Recipe View 17 mins Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the saucepan from the heat. Cover and let the eggs stand in the hot water for precisely 15 minutes. (17 minutes)

Recipe View 10 mins Carefully drain the hot water and immediately transfer the eggs to a bowl filled with ice water. This stops the cooking process and makes peeling easier. Allow the eggs to cool completely. (10 minutes)

Recipe View 10 mins While the eggs are cooling, cook the bacon. Place bacon slices in a cold skillet over medium heat. Cook until crispy, turning occasionally to ensure even rendering of the fat, about 8-10 minutes. (10 minutes)

Recipe View 3 mins Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cool enough to handle, finely chop the bacon. (3 minutes)

Recipe View 8 mins Once the eggs are cool, gently peel them. Halve the eggs lengthwise. Carefully separate the yolks from the whites, placing the yolks in a medium-sized mixing bowl. Arrange the egg white halves, rounded side down, on a serving platter. (8 minutes)

Recipe View 5 mins Using a fork or a potato masher, mash the egg yolks until smooth and creamy. Add the mayonnaise, minced red onion, sugar, balsamic vinegar, celery salt, and black pepper. Stir until all ingredients are thoroughly combined and the mixture is smooth and well-emulsified. (5 minutes)

Recipe View 5 mins Spoon the yolk mixture into the prepared egg white halves, mounding it slightly. (5 minutes)

Recipe View 2 mins Garnish generously with chopped fresh parsley and crumbled bacon. Serve immediately or cover and refrigerate until ready to serve. (2 minutes)