-
-
My review
Bacon-Balsamic Deviled Eggs
2
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 79Original recipe yields 24 servings (24 deviled eggs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 193252 Ratings
-
-
-
-
-
Most helpful positive review
1/31/2010
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 Parsle...
Most helpful critical review
7/5/2010
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 devi...
Most helpful
Most positive
Least positive
Newest
1/31/2010
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 Parsle...
11/7/2009
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 ot...
11/25/2009
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...
1/1/2010
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...
9/27/2009
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 woul...
11/12/2009
OMG, these are awesome! Don't be afraid of the vinegar, it's amazing!
2/20/2010
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...
1/2/2010
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...
7/5/2010
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 devi...