Balsamic Deviled Eggs |

Posted on

17 September 2012



Balsamic Deviled Eggs


12 eggs
4oz. mayonnaise
0.5oz. grated red onion
1 tsp. sugar
½ tsp. balsamic vinegar
pinch of salt
pinch of pepper
Italian flat-leaf parsley, for garnish


  • Place the eggs in a pot with cold water and bring to boil, allow the eggs to boil for 8minutes, run under cold water until cooled enough to handle
  • Peel the eggs and cut them length ways, scoop the yolks into a bowl and place the egg whites on a serving platter
  • Mash the yolks with a fork. Add the remaining ingredients and mash until smooth, taste the mixture and season to taste
  • spoon the yolk mixture into the egg whites and garnish with the parsley
  • refrigerate before serving
Cooks Note

Prep Time: 20 min; Cook Time: 20 min; Makes 24 portions

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