READY IN 1 hr

Bacon-Balsamic Deviled Eggs

Read Reviews (111)

"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." — Stephanie V

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Dec 24, 2009

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.

—Ash_Lou

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Most Helpful Critical Review

Jul 06, 2010

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.

—Teri

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143 Ratings

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Feb 01, 2010

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!

—SHORTY435

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Jun 06, 2011

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.

—I Love Troy

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Sep 28, 2009

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.

—bostoncook

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Jan 05, 2010

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.

—GEChocolate

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Nov 13, 2009

OMG, these are awesome! Don't be afraid of the vinegar, it's amazing!

—BebbieDuck

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Feb 22, 2010

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!

—Queen O' the House

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Nutrition

Calories
79 kcal
4%

Carbohydrates
0.9 g
< 1%

Cholesterol
109 mg
36%

Fat
6.7 g
10%

Fiber
0.1 g
< 1%

Protein
3.8 g
8%

Sodium
150 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon-Balsamic Deviled Eggs

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 79
Calories from Fat: 61

% Daily Value *
Total Fat 6.7g 10 %
** Saturated Fat 1.5g 8 %
Cholesterol 109mg 36 %
Sodium 150mg 6 %
Potassium 49mg 1 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 3.8g 8 %
** Sugars 0.7g
Vitamin A 4 %
Vitamin C 2 %
Calcium 2 %
Iron 5 %
** Thiamin 2 %
** Niacin 7 %
** Vitamin B6 4 %
** Magnesium 1 %
** Folate 6 %

* 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.