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Bacon-Balsamic Deviled Eggs Recipe

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. YIELD: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


  • 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.

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.

Reviews for Bacon-Balsamic Deviled Eggs

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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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