Bacon and balsamic devilled eggs

Pass around a plate of these devilishly good retro favourites at your next party for bacon and eggs with a difference!

Credit: Tribune

• makes

  24

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 12 hard-boiled eggs, peeled
• 5 bacon rashers, cooked and crumbled
• 80 ml (⅓ cup) mayonnaise
• 2 tbsp finely chopped onion
• 3 tsp Dijon mustard
• 1 tsp balsamic vinegar

Instructions

Slice the eggs in half lengthways, scoop out the yolks and place in a bowl. Use a fork to mash the yolks, then add the bacon, mayonnaise, onion, mustard and balsamic vinegar. Season with salt and pepper and stir until well combined. Spoon the mixture in the egg halves and serve.

@2016 Tribune Content Agency News Service and Pittsburgh Post-Gazette. Photograph: Gretchen McKay.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.