Recipe Details
Ingredients
-
12largeeggs
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4slicesbacon
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½cupmayonnaise
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¼cupminced red onion
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2teaspoonswhite sugar
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½teaspoonbalsamic vinegar
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¼teaspooncelery salt
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¼teaspoonfreshly ground black pepper
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¼cupchopped fresh parsley
Cooking Directions
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Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.
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While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
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Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories79 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 2g |
8% |
| Cholesterol 96mg |
32% |
| Sodium 151mg |
7% |
| Total Carbohydrate 1g |
0% |
| Dietary Fiber 0g |
0% |
| Total Sugars 1g |
|
| Protein 4g |
8% |
| Vitamin C 1mg |
1% |
| Calcium 15mg |
1% |
| Iron 1mg |
3% |
| Potassium 49mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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