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

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22 Responses to “Easter Appetizers: Bacon- Balsamic Deviled Eggs”

  1. 1

    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. ;)

  2. 2

    leslie — March 25, 2010 @ 7:21 AM

    Ommm hello! These sound delicious! Bacon makes everything better

  3. 3

    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!

  4. 4

    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.

  5. 5

    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!

  6. 6

    Sophie — March 25, 2010 @ 9:22 AM

    Hello Lori!!

    Bryussels calling!! These adapted deviled eggs are looking so tasty,…MMMM,…fab even!

  7. 7

    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.

  8. 8

    Krista — March 25, 2010 @ 8:57 AM

    Oh, I like your new version!! :-)

  9. 9

    The Duo Dishes — March 25, 2010 @ 9:18 AM

    It’s not hard to fancy up the old school treats!

  10. 10

    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.

  11. 11

    RecipeGirl's Mom — March 25, 2010 @ 11:30 AM

    These look really beautiful but I’m with the picky kids on this one!

  12. 12

    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 :)

  13. 13

    nina — March 25, 2010 @ 7:59 PM

    Love to eat them, hate to make them….until now, you make everything seem so easy!

  14. 14

    SinfulSouthernSweets — March 26, 2010 @ 1:50 AM

    These look fabulous! And I love that tray!

  15. 15

    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. :)

  16. 16

    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….

  17. 17

    MO — March 26, 2010 @ 8:41 AM

    These look awesome and I can’t wait to try! Your blog is the best!

  18. 18

    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!

  19. 19

    ShelleyBakes — March 27, 2010 @ 5:49 AM

    WOW – these look incredible! I think I know what I’m bringing to Easter. Cheers!

  20. 20

    Barbara — March 28, 2010 @ 10:11 AM

    That sounds fabulous! Basalmic vinegar AND bacon?? Yum. Going to serve these before Easter dinner!

  21. 21

    Sarah, MaisonCupcake — March 29, 2010 @ 7:08 AM

    So retro… fantastic for easter!

  22. 22

    Ivy — March 30, 2010 @ 12:01 AM

    My goodness! they look so yummy! I’ll surely make a batch of those delicious eggs soon!