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Bacon-Balsamic Deviled Eggs

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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1 h servings 79 cals
Original recipe yields 24 servings (24 deviled eggs)


  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  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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Read all reviews 172
  1. 223 Ratings

Most helpful positive review

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 Parsle...

Most helpful critical review

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 devi...

Most helpful
Most positive
Least positive

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 Parsle...

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 ot...

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...

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...

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 woul...

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...

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

We love deviled eggs and were looking for a little change in the recipe. This was just the ticket! I took the advice of another and grated the onion rather than minced (use much less onion whe...

I've never better deviled like had these!! These are delish!!!!!!!