An adult beverage that is quick, affordable, delicious, and perfect for outdoor parties. Whiskey and inexpensive beer work well. Prior to drinking, give a trustworthy, sober adult your car keys.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 deviled eggs |
Ingredients
- 12 large eggs
- 4 slices bacon
- ½ cup mayonnaise
- ¼ cup minced red onion
- 2 teaspoons white sugar
- ½ teaspoon balsamic vinegar
- ¼ teaspoon celery salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.
- While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
- Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 151 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Mixed well added to sandwich bag, snipped off end and easy to pipe the filling into the eggs. Yummy everytime! Eggs are never wasted thanks to this receipe!
Best deviled eggs I’ve made! Everyone loved them! I went light on the onion, sugar, and mayonnaise and added more vinegar and I thought they were perfect.
I don’t know how this got 5 stars from people. I made EXACTLY as the recipe stated. It tasted so strongly of onion that I had to boil more eggs and start over. Very disappointing.
I made this recipe for a party. It was devoured! I plan on making again and again and again!
With all the raves I had to make it. I am giving it a three which for me is just a “ok”, not a bad review. I find the sugar way too much. If you have a typical American sweet tooth you will love it, but it could have been good with half the sugar. I also think it’s missing a bit of brightness as is. I added a little bit of mustard and white balsamic to brighten it up.
The first time I made this I did exactly as written and it was very good! The second time I made it I made these changes: I made the eggs in the instant pot; halved the sugar; doubled the vinegar; chopped the bacon into little pieces (used a scissor) before cooking and added extra Mayo. My family loved both but the second one better!
Only comment is for easy peeling – cook the eggs by steaming. Same as here but put them in a steamer basket. Steamed eggs look and taste exactly the same as boiled but the steam does something to the bond with the shell. Steamed eggs never stick to the shell. Fool proof.
This is my go to when making deviled eggs.
Delicious! I agree with the earlier comment, no onions needed. It’s tasty and was a huge hit for our Super Bowl party! I should have made 4 dozen.
These are so tasty! A nice switch from my regular recipe. Will definitely make again!
Love this recipe! I do add 1/2 teaspoon more balsamic vinegar but others good as is! Sprinkle it with a little paprika and enjoy!
This receipe was delicious! I also decided to use it for an egg salad sandwich, added a sliced tomato to the sandwich and it was the best egg salad sandwich ever!
I just want to say the first time I made these it was for a small get together and everyone loved them. I didn’t really see what the big deal was. Until I had sinus surgery so now I can actually taste so much better, thankfully. I made these again for my husband yesterday. I’m still healing from my surgery and when I tasted these, oh my gosh!!! They are wonderful. I’m so glad I made them again. The only changes I made was using white onions because that’s what I had in hand and smoked paprika sprinkled on top. YUMMY!
So, my Allrecipes pet peeve is when a person highly rates a recipe and then proceeds to list the 12 changes they made to the ingredient list and how their preparation vastly differed from the original submission. So, I am going to be a bit of a hypocrite and tell you that I made this with a few changes BUT all I did was change the amounts of the ingredients that were already listed. I doubled the vinegar to one teaspoon because I felt like I could hardly taste it. I halved the sugar to one teaspoon because I was concerned that it would be too sweet, And I halved the red onion, making sure to mince it as fine as possible. Also, I think it is best to cool hard-boiled eggs in an ice bath rather than just cool water before peeling.
So, my Allrecipes pet peeve is when a person highly rates a recipe and then proceeds to list the 12 changes they made to the ingredient list and how their preparation vastly differed from the original submission. So, I am going to be a bit of a hypocrite and tell you that I made this with a few changes BUT all I did was change the amounts of the ingredients that were already listed. I doubled the vinegar to one teaspoon because I felt like I could hardly taste it. I halved the sugar to one teaspoon because I was concerned that it would be too sweet, And I halved the red onion, making sure to mince it as fine as possible. Also, I think it is best to cool hard-boiled eggs in an ice bath rather than just cool water before peeling.
This is a great recipe. I didn’t change a thing and had multiple request for the recipe.
Loved them! Family loved them!
These were excellent! I did sprinkle them with paprika which made them even tastier. My son loved them.
Made this for a church picnic. Made enough to cover 2 half sheet cake pans. Didn’t get to take any of them home. That says it all.
love this! only change I made was adding a bit of spicy mustard cause we like our eggs with a bit of kick. great recipe!
I have made these a couple of times and they are always a hit. The only things I do differently are that I use a balsamic reduction instead of just balsamic vinegar (Aceto Balsamico di Modena). It’s a touch richer than regular vinegar and I use it for everything! The other is that I garnish with a little bacon instead of the parsley for a little more crunch and saltiness. Otherwise, all my ingredient proportions are exact to the recipe and they are SO tasty! My friend’s husband told me I am only allowed to visit if I bring these with me. 😀