Bacon-Balsamic Deviled Eggs

Bacon-Balsamic Deviled Eggs

120 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h
Stephanie V
Recipe by  Stephanie V

“Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference.”

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Ingredients

Adjust Servings

Original recipe yields 24 deviled eggs

Directions

  1. Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the 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.
  2. Place the 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.
  3. Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

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Reviews (120)

Rate This Recipe
Ash_Lou
65

Ash_Lou

This a great recipe for gourmet deviled eggs. The additional of the bacon is a wonderful idea. However, I think they would have tasted better without the red onion. It seemed to overpower the other ingredients. REVISION: 5 stars when I halved the amount of red onion and grated it like another reviewer suggested. I have made this recipe 3 times since my original review and found that using quality real bacon bits tastes as good as the pan-fried bacon and takes a lot less time.

SHORTY435
63

SHORTY435

What a great recipe... a few changes due to the ingredients I had available in the kitchen: Used Cider Vinegar instead of Balsamic; White Onion vs Red; Garlic Salt vs Celery Salt; Omitted Parsley; topped with a sprinkle of paprika. Fantastic Results! They were a big hit at the dinner party...although, needed to whip up a second batch half-way through the dinner party...everyone wanted more! Hint for preparing ... put stuffing ingredients in a small ziploc bag (sandwich size). Nip a small corner off the bottom and squeeze the stuffing into the egg whites!

I Love Troy
51

I Love Troy

We loved these. Husband said they were the best deviled eggs he has ever eaten. That means a lot because deviled eggs are probably one of his favorite foods. One suggestion I have is to grate the onion instead of mincing. Makes it much easier, and you don't have to worry about accidentally biting into a too large chunk of onion. Thanks for the recipe!!! Something extra: Today I turned this recipe into egg salad because my husband had bought some baconnaise and these eggs popped into my mind. Super good! Just added about a tablespoon of dijon to it.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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