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.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
24
Yield:
24 deviled eggs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

79 calories; protein 3.8g 8% DV; carbohydrates 0.9g; fat 6.7g 10% DV; cholesterol 95.9mg 32% DV; sodium 150.8mg 6% DV. Full Nutrition
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Reviews (199)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2010
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! Read More
(97)

Most helpful critical review

Rating: 1 stars
07/06/2010
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. Read More
(20)
262 Ratings
  • 5 star values: 192
  • 4 star values: 43
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
02/01/2010
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! Read More
(97)
Rating: 5 stars
12/24/2009
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. Read More
(85)
Rating: 5 stars
06/06/2011
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. Read More
(69)
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Rating: 5 stars
01/05/2010
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. Read More
(33)
Rating: 5 stars
09/28/2009
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. Read More
(33)
Rating: 5 stars
11/13/2009
OMG these are awesome! Don't be afraid of the vinegar it's amazing! Read More
(24)
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Rating: 5 stars
02/22/2010
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! Read More
(22)
Rating: 5 stars
01/04/2010
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 when it is grated). It was just perfect after an hour and the ingredients had a chance to meld together. I took these to a New Years party. They sold out within minutes and I was asked for the recipe. Great job. We will definitely make this again. Thanks for the recipe. Read More
(22)
Rating: 5 stars
10/09/2009
I've never better deviled like had these!! These are delish!!!!!!! Read More
(20)
Rating: 1 stars
07/06/2010
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. Read More
(20)
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