Bacon Balsamic Deviled Eggs

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Bacon Balsamic Deviled Eggs are deviled eggs gone gourmet with the addition of a few special ingredients. Serve these as an appetizer at your party and watch them fly off the table!  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make these at home.

Bacon Balsamic Deviled Eggs

Bacon Balsamic Deviled Eggs

Deviled Eggs have always been a favorite appetizer of mine. My 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 her serving platters with ease. I still make Mom’s simple recipe once in a while. Kids seem to like them without added crunch, etc. But for cocktail parties and other special celebrations, I whip up this Bacon Balsamic Deviled Eggs gourmet version of the classic recipe.

How to make perfect hard-boiled eggs:

I have a very easy method for making hard-boiled eggs that I learned from watching Martha Stewart a long time ago.  Place your eggs in a single layer in a large pot.  Cover the eggs with water and bring to a boil.  Cover, and then turn off the heat.  Let the eggs sit for 15 minutes.  Then rinse with cold water, and peel the eggs.

Also, now that I have an Instant Pot, I use that quite often for making deviled eggs.  It’s super easy to make them in the Instant Pot, and the shells slip off incredibly easy using this method too.  My friend Gina from has a good tutorial (with a video) that shows you how to make hard-boiled eggs in the Instant Pot.

How to Make Bacon Balsamic Deviled Eggs

What kind of eggs are best for making deviled eggs?

If you know you’re going to be making hard-boiled eggs, it’s good to note that older eggs will be easier to peel than fresh eggs when hard-boiled.  So buy your eggs a week ahead of hard-boiling them. You’ll be much less frustrated when it comes time to slipping off the peels!

How to make deviled eggs:

Make your hard-boiled eggs first.  I always make a few extra since there always seems to be a few that are hard to peel.  Those tough-to-peel rascals end up looking like rejects for using in this recipe, so I set those aside to make egg salad for egg salad sandwiches instead.  If you make a few extra, you should be good to go with 12 eggs that look nice when you peel them.

Use a sharp knife to slice the hard-boiled eggs in half. Dump the cooked yolks in a bowl and place the white halves on a platter.  While your eggs are cooking, cook four slices of bacon in a skillet until crisp.

Hard Boiled Eggs ready for deviled egg filling

In a medium bowl, mash the egg yolks and mix with mayo, chopped 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 (or neat).

Take a look at my photos. Mine look pretty fancy the way the mixture is piped on. For these Bacon Balsamic Deviled Eggs, I used a piping bag with a too-small tip and it was a pain. The bacon kept getting stuck in the tip and 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.  When you watch the video, you’ll see that a bag without a tip is used for transferring the filling to the egg, and that method is so much easier.

Bacon Balsamic Deviled Eggs

I have a couple more deviled egg recipes you might like to try.  My Deviled Eggs Deluxe recipe is a bit more of a classic variety.  It has a little bit of crunch in it from added celery. And my Smoked Salmon Deviled Eggs are a favorite for serving at brunch.

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Bacon- Balsamic Deviled Eggs

This deviled eggs recipe is a delicious twist on the classic recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 appetizers
Calories 83kcal
Course Appetizer
Cuisine American
Keyword bacon balsamic deviled eggs, bacon deviled eggs, balsamic deviled eggs


  • 12 large eggs
  • 4 slices bacon, cooked until crisp & chopped finely
  • 1/2 cup mayonnaise
  • 1 tablespoon grated red onion
  • 1 teaspoon granulated white sugar
  • 1/2 teaspoon balsamic vinegar
  • 1/8 teaspoon celery salt
  • 1/4 teaspoon pepper
  • Italian parsley, for garnish


  • Place the eggs in a large pot in a single layer. Fill the pot with water to cover the eggs by about an inch. Cover and bring the water to a boil. Turn off the heat and let the eggs sit (covered) in hot water for 15 minutes. Drain. Cool the eggs under cool running water in the sink.
  • Peel the eggs and halve lengthwise. Place the cooked yolk in a medium bowl and place the white halves on a serving platter (cut-side up).
  • Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt and pepper. Stir until thoroughly combined; taste and adjust/add seasonings, as needed.
  • Spoon the mixture into the egg white halves or use a piping bag with a large opening tip. Garnish with parsley. Refrigerate, lightly covered, until ready to serve.



  • *WEIGHT WATCHERS Freestyle SmartPoints per deviled egg: 1
  • *If preparing this recipe as GLUTEN FREE, be sure to use brands of mayonnaise and bacon that are known to be GF.
  • *I always hard-boil a few more eggs than the recipe calls for in case of breakage during boiling. You can always use the left over to make egg salad sandwiches.


Serving: 1serving (1/2 egg) | Calories: 83kcal | Carbohydrates: 0g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 101mg | Potassium: 41mg | Sugar: 0g | Vitamin A: 140IU | Calcium: 14mg | Iron: 0.5mg
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  • April wrote:

    I showed my coworker your website the other day and she made some of these this weekend and brought us the leftovers. This recipe has made me go from being indifferent to deviled eggs to making me want 2nds and 3rds!

  • fittingbackin wrote:

    We made them this morning for Easter – they went over SO WELL! Thank you for the wonderful recipe – i’ll be posting and linking to you tomorrow!!

  • fittingbackin wrote:

    These look wonderful – i’m going to try making them for Easter this weekend – wish me luck! 🙂

  • Danette wrote:

    Made these two weeks ago for my husband, he ate six in a row! He loves deviled eggs, we both enjoyed the change up from the traditional deviled egg… yum!

  • Ashley wrote:

    Tried these for Easter and they were outstanding!!!

  • Stephanie Manley wrote:

    Wow, I never would have thought of adding bacon to deviled eggs. I bet these would go fast at my table.

  • LilSis wrote:

    These are beautiful deviled eggs. I’ve used prosciutto in my deviled eggs before but I never thought to use bacon. It makes perfect sense, though; bacon and eggs just go together!

    I’m sure I’ll be making these with some leftover colored eggs after Easter!

  • Joan Nova wrote:

    Nice twist on deviled eggs with bacon and balsamic.

  • Traci wrote:

    How did you know of my love for deviled eggs? I am so making this for the family!

  • Amy wrote:

    That looks like a ridiculously good recipe! Exactly how fast can I get myself home to make them!

  • Katie wrote:

    I have been looking for a new deviled egg recipe! The celery salt is a nice idea! Haven’t used that in ages.