Bacon-Balsamic Deviled Eggs Recipe

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These yummy deviled eggs are always at the top of my family’s list for our holiday appetizer buffet. Everyone loves the addition of bacon and the balsamic vinegar is a nice flavor twist.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings


  • 12 hard-boiled large eggs
  • 1/2 cup mayonnaise
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 cup finely chopped red onion
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • Minced fresh parsley

Nutritional Facts

1 stuffed egg half: 81 calories, 7g fat (1g saturated fat), 109mg cholesterol, 96mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, bacon, onion, vinegar, sugar, celery salt and pepper; mix well.
  2. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with parsley. Yield: 2 dozen.
Originally published as Bacon-Balsamic Deviled Eggs in Taste of Home Christmas Annual Annual 2013, p94

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ahmom User ID: 3426126 264864
Reviewed Apr. 19, 2017

"Excellent!!! I omitted the parsley.

I'm another Taste of Home Volunteer Field Editor strongly recommending this one .""

Appy_Girl User ID: 1132413 253872
Reviewed Sep. 9, 2016

"Both Hubby and I really enjoyed this recipe. Deviled Eggs is among my favorites. I am so happy to be adding this recipe to my favorite Deviled Egg recipes. The winner here is the White Balsamic Vinegar. Which really adds such a light Fresh and Clean taste to the egg filling. A most perfect new addition to me. I will be using this recipe often and If you Love Deviled Eggs. This is a Must try *

Taste of Home Volunteer Field Editor strongly recommending this one ."

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