Can be made with sugar substitute and light mayonnaise with no discernable taste difference.
INGREDIENTS
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- 12 eggs, hard-cooked
- 1/2 cup real mayonnaise
- 2 slices bacon, crisply cooked and crumbled
- 1/4 cup red onion, very finely chopped
- 2 teaspoons sugar
- 1/2 teaspoon Two Rivers Balsamic
- 1/4 teaspoon celery salt
- 1/4 teaspoon freshly ground black pepper
- chopped fresh parsley or celery leaves
PREPARATION
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- 1. Peel eggs and slice in half, lengthwise. Remove yolks, place in a medium-size bowl and mash with a fork. Add mayo, bacon, onion, sugar, balsamic, celery salt and pepper. Mix until all ingredients are thoroughly combined. 2. Place egg whites on plate or platter. Spoon or pipe filling into egg whites, garnish with parsley or celery leaves. Cover and refrigerate until needed.