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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minced red onion
freshly ground black pepper
chopped fresh parsley
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!
Made these for yesterday's 4th of July picnic and heard nothing but complaints which I think were justified. I managed to eat two halves, but the bacon turned too chewy in the mayo and the deviled eggs filling itself was way too sweet. I thought it seemed strange putting sugar with balsamic vinegar and it didn't get any better with refrigeration. I'm sorry but I didn't like these at all and was disappointed that I hadn't stuck with the traditional recipe with mayo, mustard and egg yolks. My husband and kids all disliked them.
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.
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.
Outstanding. Everyone loved them and wanted the recipe. Comments were "most flavorful deviled eggs they ever had". Was a little leary of the balsamic vinegar but followed the direction anyway - glad I did. Added a little spicy mustard (1 or 2 tsp). Mixture appeared drier than traditonal deviled eggs but that's ok. Will definitely make again.
These were delicious! My husband doesn't normally like deviled eggs, but he liked these. I didn't have the red onion on hand so I substituted a bit of onion powder. I think the red onion would have made them even better.
I normally do not like deviled eggs, but these were absolutely amazing! Took it to a pot luck and it was gobbled up in a matter of minutes. Kind of regret only making 1 1/2 batches. Next time I will triple the recipe... it was that good!
OMG, these are awesome! Don't be afraid of the vinegar, it's amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon-Balsamic Deviled Eggs
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 61
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