These deviled eggs were fantastic! My 5yo daughter helped me make these and the whole family (husband and older daughter) loved them. I did add about 1 1/2 tsp of spicy brown mustard and also sprinkled with paprika. Will be making these again soon
Good stuff, Maynard! I cut back on the mayo a bit, & added some horseradish sauce for a little extra kick, sometimes I garnish with salad olive slices, or even jalapeno slices. I could eat these all day!
I liked it. Somewhat different texture with bacon crunch in it. And the sweet and savory makes it unique. Not the best I've tasted but it's a nice flavor.
I -- and the rest of the Easter dinner guests -- liked this take on deviled eggs. I used a hardwood-smoked bacon (what I had on hand) and was afraid the smoke flavor would be overpowering, but the balsamic vinegar cut that taste. I realized only *after* I had filled all of my egg whites that I had left out the celery salt, so perhaps that will improve the taste even more next time. These were still very egg-y, but they were better than any deviled eggs I'd had before. If called upon to make deviled eggs, I'll go with this recipe. Thanks for sharing.
This is a great recipe. I did make some changes, however. I made these for a baby shower over the weekend, so I doubled the recipe. After reading the other reviews, I omitted the onion altogether and used a little less sugar than called for. I used all the other spices as directed, and added a tablespoon of Grey Poupon. I made the eggs the and yolk filling the night before the shower, leaving the bacon out of the filling. The next morning, I assembled the eggs, using a pastry bag, sprinkled with paprika, then made the bacon extra crispy, and crumbled the bacon as a topping over the finished eggs - more like a garnish. These eggs were the first thing to go at the party, and EVERYONE asked for the recipe. Success!
Not my thing. I miss the zing that mustard adds, and the balsamic vinegar didn't add enough punch to compensate for the missing mustard. I also didn't like the sweetness that the sugar added.
I just made these and I thought the sugar ruined the recipe. I had a very sweet onion which I chopped fine in the mini processor so I didn't have the problem with the onion some of the other reviewers said. I halved the recipe since I only wanted to make 6 eggs. I did not halve the spices or the Balsamic because I love bright flavors. I am hoping the flavors will develop after they chill for awhile. I will try again without the sugar. So disappointed after the other positive reviews. Update 3 hours later. Recipe was definitely better after chilling & sitting. I only had fresh cilantro for topping instead of parsley and this was a great addition. I will make these again without the sugar I still couldn't taste the Balsamic.
This is now my go to deviled egg recipe but then it's hard to go wrong with bacon and balsamic! I use bacon bits and dried minced onion and substitute a smoked bacon salt for the celery salt. This also makes a great egg salad.
I made this with half the onion, grated as others have suggested, and half the sugar. They were wolfed down before dinner was served. They were amazing, even with turkey bacon. The basalmic vinegar really does the trick. I also topped it with smoked paprika, a must!
These have become the fav at our family events. Some dont eat meat so I drop the bacon on top of half the eggs so everyone can enjoy.
These were very good. I didn't have bacon, but they tasted great without. I was a little scared of the onion, but they gave the eggs a great crunch. I followed other reviewers and grated the onion and I think that definitely helped.
Agree with most reviewers on the onion overpowering these eggs. I'll try cutting down and/or grating them next time. Otherwise, was a hit at our Superbowl party. I even sprinkled some with paprika.
I thought I would try something different for a bbq I was having but ended up wishing I had gone traditional. I didn't like the texture of the bacon in the yolk mixture. It's unexpected and not in a good way. And the onion and sugar made it too sweet in my opinion.
Not bad, made a half batch as written only substituting yellow onion for the red onion because that's what I had on hand. Hubby and I thought they could use a bit more flavor, maybe a bit more balsamic or some Worcestershire sauce.
This was nice. Recommend tasting a lot in prep of filling, since eggs vary in size. I used mostly duck eggs. Also dusted some with smoked paprika. Nice. I think I should have added a touch more balsamic. I also used less bacon, since the bacon I used was home-smoked, and sliced pretty thick. I will use this as go-to recipe in future. For me, practice and tweaking will take it from great to spectacular. This is a chef's recipe, more than a cook's recipe.
The bacon makes is so very tasty! Other minor changes: I eliminated the onion, and added 2 tsp. onion powder instead, and also didn't have fresh parsley, so I added 2 tsp. of dried parsley. For a fun twist, we tried adding a little ketchup! To give it a little pizzazz, stir in an extra 1/4 cup of ketchup, too!
Not necessarily more flavorful than other recipes, but this is a very good deviled egg recipe
Really yummy recipe! The only thing I changed was 3 teaspoons of balsamic vinegar instead of 1/2
This recipe sounded great and with a few changes it was good. I decreased the amount of sugar by half, still thought it was to sweet, so I added 1-2 tbsp. of yellow mustard. Turned out very yummy!
Yum! I added some relish and used white onion, turned out great! Very savoury.
I made the bacon and forgot to add it to the ingredients until I had filled the eggs. I added the bacon to the remaining yolk and put a second layer of bacon topper on and it turned out as a two layer deviled egg. Tastes great. I also used sweet onion instead of red onion and it had a nice sweet and sour tang because of the balsamic vinegar.
The absolute best deviled egg recipe EVER! It's been a HUGE hit with everyone I've served it to. I'll never go back to a regular recipe!!
These were great but I did cut back on the sugar and used garlic mayo instead of regular. I'm not a fan of red onion so I used vadalia's instead. Would definitely make them again. Kelly Ft. Laud
This is an awesome recipe! I make these for pot lucks and always get rave reviews. I avoid chewy bacon by using them as a topping that gets sprinkled on just before serving. The onion will help keep crunch, also. And you can cut down on the sugar if you are afraid it will be too sweet but DON'T cut by much. The sugar is needed to balance the acidity of the balsamic
I too used the balsamico...except I used the white balsamico. also I put in a good tablespoon of a good horseradish....mmmmmmm!
These did not taste like a traditional deviled egg, but omg they were totally amazing! I could not stop eating them. Made them for a girl get together, and had to transfer the batch of eggs to a smaller bowl to transport, because I ate so many!!!!!! Amazing, delish and easy! LOVE these!!!!!!!!!!!!!!!!!!!!!!
I made these for a massive Thanksgiving party, we had to go get more eggs because we ate half of them while cooking! I did use green onion instead of the red, and omitted the celery salt (only because the store was out of it). I also used the Hormel pre-cooked bacon, much easier to prepare and chop. I suggest adding sugar to taste, your quality of Balsamic Vinegar will alter how sweet it will turn out. These were a huge hit, we were sad there were no left-overs!
These were a huge HIT the only change that I made was to only add about 1/2 a teaspoon (or less) sugar since I don't like sweet deviled eggs. Several people asked for the recipe.
I've never made deviled eggs before but I wanted to try some for a holiday party this year. I didn't want to do traditional deviled eggs so I went for this. And I absolutely adore this recipe. So easy to make and absolutely delicious. After reading some of the other reviews I did substitute bacon for real bacon bits to save a bit of time. I also left out the red onion and replaced parsley with a sprinkling of paprika on top, just because I love paprika. I would absolutely make this recipe again and again.
So good! I used white balsamic to avoid making the yolk mixture too brown. Plus I added a bit of turmeric to brighten up the color. These always go quick.
Used this recipe for Easter, they loved them. Made the recipe as is it was the best deviled eggs I have made. I’ll be making these again.
These deviled eggs are ridiculous! You can get away with a little less mayo and sugar and they would still be amazing. I used applewood smoked bacon which was a nice compliment to the balsamic vinegar.
Believe the reviews! This is the Best recipe for deviled eggs... ever! I was very skeptical about using the sugar, but I followed the recipe to the letter. The flavor of these eggs is so delicious, you better double the recipe.
They’re delicious! Sugar was unnecessary though, and I prefer a little more balsamic vinegar.
I highly recommend making the day before so the flavor can settle and adding smoked pep Rica on top.
These were excellent! I did sprinkle them with paprika which made them even tastier. My son loved them.
I thought this was pretty tasty, and I have no complaints. However it didn't blow my mind and I'll probably try something different next time.
Made a variation of these for Thanksgiving - used bacon bits instead of bacon, and onion powder instead of onion (4 children who wouldn't eat onion, otherwise I would have included it!) I gave 4 stars because I didn't try the exact recipe, but I wasn't a fan myself. However everyone else loved them so much, that I now find myself sitting down for an everyday, weekday dinner, with those exact same deviled eggs on the side. lol. My 8yr old is fussy and hates trying new food... but she asks for these all the time now! So, I am personally not stunned with this deviled egg concept, but I am majority outvoted (and I'm not a fussy eater - I will eat them when they're here). Thanks for the new twist! Friends and fam would definitely give 5 stars.
5.11.16 Really liked the addition of the celery salt and the balsamic (ended up adding a little more of each), made them taste a little special. I have a number of deviled egg recipes that I make, and this one will be added to my rotation.
I have made these a couple of times and they are always a hit. The only things I do differently are that I use a balsamic reduction instead of just balsamic vinegar (Aceto Balsamico di Modena). It's a touch richer than regular vinegar and I use it for everything! The other is that I garnish with a little bacon instead of the parsley for a little more crunch and saltiness. Otherwise, all my ingredient proportions are exact to the recipe and they are SO tasty! My friend's husband told me I am only allowed to visit if I bring these with me. :D
I left out the parsley and topped with avocado, works for sandwiches right?! They were good but could have gone with less sugar than recipe called for.
I made this recipe for a party. It was devoured! I plan on making again and again and again!
So, my Allrecipes pet peeve is when a person highly rates a recipe and then proceeds to list the 12 changes they made to the ingredient list and how their preparation vastly differed from the original submission. So, I am going to be a bit of a hypocrite and tell you that I made this with a few changes BUT all I did was change the amounts of the ingredients that were already listed. I doubled the vinegar to one teaspoon because I felt like I could hardly taste it. I halved the sugar to one teaspoon because I was concerned that it would be too sweet, And I halved the red onion, making sure to mince it as fine as possible. Also, I think it is best to cool hard-boiled eggs in an ice bath rather than just cool water before peeling.
Made this for a church picnic. Made enough to cover 2 half sheet cake pans. Didn't get to take any of them home. That says it all.
It was ridiculously hard to make these look appetizing, as the eggs mostly crumbled when I tried to peel and halve them. However, they tasted delicious! I wouldn't make for guests because of the presentation, but my bf liked them!
Don't be mislead by the teensy amount of balsamic vinegar in this recipe! A little goes a long way. After mixing everything, I was thinking this would not be that great, but it is absolutely delicious! Can't wait to bring them to Thanksgiving lunch tomorrow!
Excellent recipe!! I did cut back some on the onions and next time I will not use any at all. They were too dominant for me. Can’t wait to try it without them!!
love this! only change I made was adding a bit of spicy mustard cause we like our eggs with a bit of kick. great recipe!
I added extra bacon, other than that followed it to"T" and it was amazing!!!!!
Very good. I reduced the amount of onions about in half. Added about 2 T cream cheese and I used incurred turkey bacon.
This receipe was delicious! I also decided to use it for an egg salad sandwich, added a sliced tomato to the sandwich and it was the best egg salad sandwich ever!
This is a great recipe. I didn't change a thing and had multiple request for the recipe.
I added garlic salt instead of celery salt. also bacon bits instead of making bacon especially for the recipe. I doubled it. It’s delicious. I used a pastry bag to make nice deviled eggs for New Years.
Love these! The only changes: put bacon on top of the eggs, then top with parsley, a few drops of olive oil, and a sprinkle of Parmesan/Romano cheese.
These are so tasty! A nice switch from my regular recipe. Will definitely make again!
Only comment is for easy peeling - cook the eggs by steaming. Same as here but put them in a steamer basket. Steamed eggs look and taste exactly the same as boiled but the steam does something to the bond with the shell. Steamed eggs never stick to the shell. Fool proof.
Great recipe! I followed all instructions but as I used super jumbo size eggs I added a touch more of vinegar and sugar. The guests at our get together basically stood around the egg platter eating them until they were gone.
Excellent recipe!! I did cut back some on the onions and next time I will not use any at all. They were too dominant for me. Can’t wait to try it without them!!
So, my Allrecipes pet peeve is when a person highly rates a recipe and then proceeds to list the 12 changes they made to the ingredient list and how their preparation vastly differed from the original submission. So, I am going to be a bit of a hypocrite and tell you that I made this with a few changes BUT all I did was change the amounts of the ingredients that were already listed. I doubled the vinegar to one teaspoon because I felt like I could hardly taste it. I halved the sugar to one teaspoon because I was concerned that it would be too sweet, And I halved the red onion, making sure to mince it as fine as possible. Also, I think it is best to cool hard-boiled eggs in an ice bath rather than just cool water before peeling.
Just finished making a half batch of this recipe. The filling is good but a bit too sweet for me. I also added a pinch of salt to level that out. I love the idea of bacon but I think I will look a little further for a recipe more suited to my tastes.
Really delicious version of deviled eggs! Diced up onions, extra fine, and did not add any sugar. They were a hit!
I've made this about 4 or 5 times and I always get asked for the recipe. Even people who aren't fans of deviled eggs have gone back for seconds.
I love to make this recipe but I add yellow mustard and pickle relish as well. My husband loves them!!!
Wouldn't change a thing about this recipe! Absolutely delicious. Loved the sweet & savory combination. Was a huge hit at our big beach gathering.
I just want to say the first time I made these it was for a small get together and everyone loved them. I didn’t really see what the big deal was. Until I had sinus surgery so now I can actually taste so much better, thankfully. I made these again for my husband yesterday. I’m still healing from my surgery and when I tasted these, oh my gosh!!! They are wonderful. I’m so glad I made them again. The only changes I made was using white onions because that’s what I had in hand and smoked paprika sprinkled on top. YUMMY!
I love AR for the recipes, but more for the reviews. Thank you all for your "take" and little alterations. Now don't get me wrong, this sounded great as is, but I'm not an "as is" kind of guy. So here's my take... halved the sugar and no balsamic, serving italian butter (extra virgin olive oil & balsamic w/ cracked peper) w/ dinner and didnt want to be redundant. Substituted the brine from Tabasco's sweet and hot pickles. Added a splash or three or Sriracha and substituted cilantro for parsley. P.S. Don't throw out your brine once the pickles etc. are gone, it can add amazing flavor to so many dishes.
I didn't have celery salt so I substituted with regular salt and garlic powder. Really good, nice change from plain deviled eggs.
Turned out great! Everyone loved them! Substituted red onion for white and just used table salt instead of celery salt.
Loved this!! Used real bacon pieces instead of cooking bacon, used half the amount of onion and finely finely chopped based on other reviews. This will be a go to recipe!
I rate things according to what my kids think. They are VERY picky and LOVED these. Even my boyfriend said he doesn't like deviled eggs and he liked them. I used very high quality balsamic vinegar which is sweeter. I love sugar but could have cut it down a tad. I didn't wait long enough to cool the eggs completely so they were hard to peel. I also didn't have bacon on hand which would have made them even better but I'm glad I cut out those calories. I also topped it with cilantro instead of parsley. Next time I think I will mix it all together to make an egg salad and maybe even serve it on bread for dinner for the kids
Everyone loved them, even those people who wouldn't normally eat deviled eggs. A real hit!
I made them according to the recipe because it was my first time. I think I'd cut the sugar in half because they were very sweet, but then again, they were awfully good just the way they were.
These are our favorite deviled eggs ever! I make them all the time and my husband and I usually fight over the last one. I do make a few small changes, I do not add celery salt but instead I use About 1/4 teaspoon salt and a dash of minced garlic. I also double the balsamic vinegar. Oh, and I use green onions, the red onions would seem a little too strong to me.
With all the raves I had to make it. I am giving it a three which for me is just a “ok”, not a bad review. I find the sugar way too much. If you have a typical American sweet tooth you will love it, but it could have been good with half the sugar. I also think it’s missing a bit of brightness as is. I added a little bit of mustard and white balsamic to brighten it up.
This recipe is it!!! I make these deviled eggs several times a year when I have people coming over. We LOVE them. When family comes to visit they ask for these.
This is a great recipe. I started always sprinkling the bacon crumbles on top. That works well. I also add mayo until just a gloppy consistency. It makes it easier to daub onto the egg-white halves. An eighth teaspoon of turmeric also adds a little zing, and I use shallots in place of the onion for a slightly more delicate flavor.
OMG! These were the best eggs I've ever eaten. I brought them to my husband's reunion and they were gone in a flash. I sprinkled extra bacon over the top, used a shallot instead of a red onion but everything else was the same.
We will have this again for sure! It is an awesome take on a sometimes boring dish.
Disappeared pretty fast.
