Bacon- Balsamic Deviled Eggs

This recipe has been featured in a post on The Recipe Girl blog: Easter Appetizers. If you wish to prepare this as gluten-free, check the tips at the end of the recipe…

Bacon- Balsamic Deviled Eggs

Deviled eggs gone gourmet with the addition of a few special ingredients. I served these as an appetizer at an Easter Feast, and they were gobbled up quickly!

Yield: 24 appetizers

Prep Time:20 min

Cook Time:20 min

Ingredients:

12 large eggs
4 slices bacon, cooked until crisp and chopped finely
1/2 cup mayonnaise
1 Tablespoon red onion, grated
1 teaspoon granulated white sugar
1/2 teaspoon balsamic vinegar
1/8 teaspoon celery salt
1/4 teaspoon pepper, freshly ground
a few sprigs of Italian flat-leaf parsley, for garnish

Directions:

1. Place 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 water to a boil. Turn off heat and let eggs sit (covered) in hot water for 15 minutes. Drain. Cool the eggs under cool running water in the sink.

2. 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).

3. Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt and pepper. Stir until thoroughly combined; taste and adjust/add seasonings, as needed.

4. 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.

Tips:

*If preparing this recipe as GLUTEN FREE, be sure to use GF mayonnaise and GF bacon.
*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.

Source: Adapted from AllRecipes

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Comments

  • 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.