#3155 - Balsamic Deviled Eggs

(by Shirley McNevich)

12 eggs
4-5 slices of cooked bacon (crumbled)
1/2 cup mayo (more if needed)
1-2 TBSP minced or grated red onions (more if you wish)
1 tsp. white sugar (more if needed)
1/2 tsp. balsamic vinegar (more if you wish)
1/8 tsp. celery salt
1/4 tsp. fresh ground black pepper
paprika for sprinkling

In a pot add the eggs in a single layer--cover them with water and bring to a boil. Once water is boiling, turn heat back to medium and time them for 15 minutes. After 15 minutes, remove from heat and place the pot in the sink. Start running cold water into the pot and keep the water running until the water is cool to the touch. Pour out most of the water but leave enough to just cover the eggs. Add a tray of ice cubes to the pot and let them sit for 20 minutes. Pour off the water, peel the eggs and slice the eggs in half lengthwise. Carefully remove the egg yolks and place them in a bowl. Mash the egg yolks with a fork. Add crumbled bacon, mayo, minced onions, white sugar, balsamic vinegar, celery salt and black pepper to the egg yolk mixture--stir with a fork until well blended. Taste--if too sweet add a little more balsamic vinegar and stir again. If too sour, add a little more white sugar and stir again. If mixture is too dry add more mayo and stir again. When you like the taste and texture, place the sliced egg whites on a plate and fill each with the egg yolk mixture. Sprinkle paprika all over the tops of the eggs. Refrigerate until cold.