Bacon Balsamic Deviled Eggs

1. 1

   Halve eggs lengthwise and separate the yolks from the whites. Place yolks in a bowl and arrange the egg whites with the rounded side down onto a serving platter.

2. 2

   Mash the yolks with a fork. Add the Greek yogurt, sugar, balsamic glaze, celery salt, and ground black pepper and cream together. Once thoroughly combined, with no lumps, stir in bacon, red onion, and parsley. Pipe into egg whites and garnish each with a sprig of parsley.

3. 3

   Refrigerate until ready to serve. Allow to come to room temperature for 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.