*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.
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!
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!
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.
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.
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