Deviled Eggs with Bacon

Devilish Deviled Eggs with Bacon

None of the ingredients in this are measured. If you want to make them, which I would suggest you do, just do everything to taste. I would recommend, however, sticking to 1/2 tsp  or less of the balsamic vinegar, and don’t go too overboard on the mustard. Unless you really like mustardy eggs.

Balsamic & Bacon Deviled Eggs


  • 1 dozen eggs
  • 4 slices of bacon
  • Mayonnaise
  • Mustard (dijon or yellow)
  • Black pepper
  • 1/2 tsp balsamic vinegar
  • Feta cheese
  • Paprika


  1. Boil the eggs in which ever way you’ve been taught. I put the eggs in a pot of cold or room temp water, bring them to a rolling boil and then start the timer for 7 minutes. After 7 minutes I use a slotted spoon to carefully scoop them out and put them in a large bowl filled with ice cold water. Works perfectly for me
  2. Fry the bacon so it is crispity and crunchity (I fried up the rest of the bacon for bacon & broccoli sprout sandwiches. Mmmmm)
  3. When the eggs are cool peel them and cut them in half.
  4. Scoop the yolks into a food processor (or a bowl if you want to mix it by hand). Add mayo, mustard, black pepper, balsamic vinegar, and feta. Puree to your heart’s content. Crunch up the 4 pieces of crispy bacon into little pieces and throw it in the processor (or bowl) give it a quick pulse or stir to mix it together.
  5. Either with a piping bag (poor man’s piping bag: a zip-lock bag with the corner cut off) or 2 spoons, using one to scrape off the other, fill the empty egg halves with the egg glop.
  6. Dust the tops with paprika.

6 thoughts on “Devilish Deviled Eggs with Bacon

    1. ‘cuz you gotta try new things every once in a while. If it makes you feel better, I liked my original version better. Though i can’t really remember what it was… I think just yellow mustard and mayo to taste with paprika sprinkled on top. Maybe some black pepper in there too… I can’t remember anymore


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