Balsamic Deviled Eggs
Cuisine: Southern
  • 12 medium eggs
  • ⅓ cup Mayonnaise
  • 1 tablespoon White Balsamic Vinegar (or flavored)
  • 1 to 2 tablespoon onions, grated & drained of juice
  • 2 tablespoons finely chopped fresh herbs such as tarragon, chives or dill.
  • Salt & white pepper to taste.
  • Paprika for the top.
  1. Boil eggs in a vegetable steamer for two minutes, cut the heat and let steam for about 5 minutes, then place in ice water and peel.
  2. Cut in half and put yolks in bowl. Mash well.
  3. Add mayonnaise gradually to achieve your preferred consistency.
  4. Stir in vinegar, also to taste. You may want a little more than is suggested. Tasting as you mix is a good idea. If you are using flavored vinegar you may want to skip the chopped herbs.
  5. Add in finely chopped herb of your choice.
  6. Sprinkle top with paprika.
Recipe by The FrangloSaxon Cooks at