I -- and the rest of the Easter dinner guests -- liked this take on deviled eggs. I used a hardwood-smoked bacon (what I had on hand) and was afraid the smoke flavor would be overpowering, but the balsamic vinegar cut that taste. I realized only *after* I had filled all of my egg whites that I had left out the celery salt, so perhaps that will improve the taste even more next time. These were still very egg-y, but they were better than any deviled eggs I'd had before. If called upon to make deviled eggs, I'll go with this recipe. Thanks for sharing.
Was this review helpful?
3 users found this review helpful
I -- and the rest of the Easter dinner guests -- liked this take on deviled eggs. I used a...