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Easter Appetizers: Bacon- Balsamic Deviled Eggs
Deviled Eggs have always been a favorite appetizer of mine. Mom made them with just mayonnaise and a little celery salt and always sprinkled them with paprika. As simple as they were, they disappeared from their platter with ease. I still make Mom’s simple recipe once in a while. The kids seem to like them without added crunch, etc. But for a pre-Easter feast that I hosted recently, I served up a gourmet version of the deviled egg: Bacon- Balsamic Deviled Eggs.
The secret to hard-boiling perfect eggs:
Place the eggs in a pot in a single layer, cover with water, cover the pot and bring to a boil. Turn off the heat & let the eggs sit in the hot water for 15 minutes. Drain & cool down the eggs with cool water. Peel & your eggs should be perfectly hard-boiled.
Use a sharp knife to slice the eggs in half. Dump the cooked yolk in a bowl and place the white halves on a platter.
Mash the egg yolks and mix with mayo, bacon, celery salt, onion, pepper, balsamic vinegar and a little sugar. Spoon the mixture into the egg halves or use a piping bag if you want it to look a little more fancy. Though mine look pretty fancy the way the mixture is piped on… I used a piping bag with a too-small tip & it was a pain in the ass. The bacon kept getting stuck in the tip & caused quite the headache. If you wish to use a piping bag/tip, be sure to mince the bacon finely and use a tip that is large enough to push the chunks through 
Top each appetizer with a tiny sprig of parsley. Optional, of course, but you can see how much color it adds.
Adults gobbled these up at our party, and some of the less-picky kids did too. I thought they were a delicious change from the usual, simplistic deviled egg recipe.
This recipe can be found here: Bacon- Balsamic Deviled Eggs
I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
Susan @ SGCC — March 25, 2010 @ 6:01 AM
These look terrific! I love deviled eggs, but mine never look this nice. I can never manage to peel them without losing chunks of the whites. That’s why I usually stick to egg salad.
leslie — March 25, 2010 @ 7:21 AM
Ommm hello! These sound delicious! Bacon makes everything better
Nanny — March 25, 2010 @ 6:25 AM
Deviled eggs don’t last anytime at my house. I will try these at our next dinner. Sound yummy!
And I love your platter!! So pretty!
bellini valli — March 25, 2010 @ 7:51 AM
Devilled eggs are one of the ways that I will eat eggs and happily. These look very elegant on your tray.
A Bowl Of Mush — March 25, 2010 @ 8:06 AM
Yummm, I looove deviled eggs!
I like this recipe, will have it make it soon!
Sophie — March 25, 2010 @ 9:22 AM
Hello Lori!!
Bryussels calling!! These adapted deviled eggs are looking so tasty,…MMMM,…fab even!
Casey@Good. Food. Stories. — March 25, 2010 @ 8:56 AM
I might just make myself some deviled egg salad for lunch today. All the taste, none of the piping.
Krista — March 25, 2010 @ 8:57 AM
Oh, I like your new version!!
The Duo Dishes — March 25, 2010 @ 9:18 AM
It’s not hard to fancy up the old school treats!
Melanie — March 25, 2010 @ 10:15 AM
I’ve been looking for a change-up from the traditional deviled egg. This version looks fantastic and I love how the filling looks all piped and curvy, even if it was a royal pain.
RecipeGirl's Mom — March 25, 2010 @ 11:30 AM
These look really beautiful but I’m with the picky kids on this one!
Josie — March 25, 2010 @ 12:57 PM
I am always enchanted by interesting deviled eggs recipes, and then when push comes to shove, I can never make anything other than my mom’s recipe! I have a mental block about trying new recipes, but I will gladly eat interesting deviled eggs that someone else makes for me
nina — March 25, 2010 @ 7:59 PM
Love to eat them, hate to make them….until now, you make everything seem so easy!
SinfulSouthernSweets — March 26, 2010 @ 1:50 AM
These look fabulous! And I love that tray!
Jen Schall — March 26, 2010 @ 5:59 AM
Wow… These look incredible. My hubby loves (loves loves loves) Deviled Eggs but I never make them. I’ll have to surprise him with these.
norma — March 26, 2010 @ 8:06 AM
I am like that dog commercial with the bacon…..Imagine deviled eggs and bacon….Its a must for my Easter table this year. Thans….
MO — March 26, 2010 @ 8:41 AM
These look awesome and I can’t wait to try! Your blog is the best!
lo — March 26, 2010 @ 9:18 AM
It’s funny how popular deviled eggs are… even after all this time. Do they ever really go out of fashion?
The balsamic vinegar is a lovely addition — really sets off that salty/smoky bacon, I’ll bet!
ShelleyBakes — March 27, 2010 @ 5:49 AM
WOW – these look incredible! I think I know what I’m bringing to Easter. Cheers!
Barbara — March 28, 2010 @ 10:11 AM
That sounds fabulous! Basalmic vinegar AND bacon?? Yum. Going to serve these before Easter dinner!
Sarah, MaisonCupcake — March 29, 2010 @ 7:08 AM
So retro… fantastic for easter!
Ivy — March 30, 2010 @ 12:01 AM
My goodness! they look so yummy! I’ll surely make a batch of those delicious eggs soon!