Bacon Balsamic Deviled Eggs*

Deviled Eggs have been showing up at Easter’s around the country since…well for like forever (you can tell I did all my research for this post).  But they have always been the same mayo filled little bites of tasty egg. Were they the best thing I have ever eaten? No. But they were a staple. Like Turkey at Thanksgiving or sheet cake on my birthday. These things are tradition and I am slowly changing them. I am not getting rid of them completely, or making them unrecognizable…I am just making them better. I brined our Turkey this year for Thanksgiving and it was proclaimed to be the best Turkey we have ever had at the big family dinner. And now with Easter coming, I had to remake the classic Deviled Eggs.

And to say they are new and improved is a huge understatement. Gone is the mayo and layer of Paprika. Instead we have bacon and balsamic glaze! That’s right, Bacon Balsamic Deviled Eggs! They are phenomenal and I am definitely not exaggerating! I switched out the mayo for fat free Greek yogurt and you can not even tell the difference. Which means that these are a great healthy, delicious option for your Easter feast in a couple weeks!


Bacon Balsamic Deviled Eggs

Yield: 24 Deviled Eggs

Recipe Note: You will not miss the Mayo in these and the Greek Yogurt is so much healthier for you! I promise if you don't tell, no one will know the difference. Also Balsamic Glaze can be found next to Balsamic Vinegar at the grocery store. It is thicker and more potent then regular Balsamic Vinegar.


12 hard boiled eggs, peeled
1/2 cup fat free plain Greek yogurt
2 teaspoons sugar
2 teaspoons balsamic glaze
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
4 slices turkey bacon, cooked and minced
1/4 cup minced red onion
1/4 cup chopped fresh parsley, plus more for garnish


Halve eggs lengthwise and separate the yolks from the whites. Place yolks in a bowl and arrange the egg whites with the rounded side down onto a serving platter.

Mash the yolks with a fork. Add the Greek yogurt, sugar, balsamic glaze, celery salt, and ground black pepper and cream together. Once thoroughly combined, with no lumps, stir in bacon, red onion, and parsley. Pipe into egg whites and garnish each with a sprig of parsley.

Refrigerate until ready to serve. Allow to come to room temperature for 15 minutes before serving.

Per Deviled Egg: 44 Calories, 2.8 Fat, .7 Carbs, 0 Fiber, and 4 Protein

Weight Watchers Points Plus: 1 point

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29 Responses to “Bacon Balsamic Deviled Eggs”

  1. 1

    notyet100 — April 5, 2011 @ 8:33 am

    luv the pic, always,

  2. 2

    Chiara — April 5, 2011 @ 10:48 am

    Love the deviled eggs… I use the same trick to make them lighter and healthier, greek yogurt is such a great substitution for mayo!!! Thank God your blog has so many ass friendly recipes on it… this weekend is going to be hot enough to lay in the sun here and I’m not sure I’m ready to wear a bikini!

  3. 3

    Dawn — April 5, 2011 @ 12:13 pm

    I love this healthier version. I go through TONS of Greek yogurt. I’m going to try this!

  4. 4

    Georgia @ The Comfort of Cooking — April 5, 2011 @ 3:15 pm

    Oh my gosh, Jessica – your site! It’s GORGEOUS! I absolutely love your new design… clean, simple and feminine. Beautiful! Anyway, so are these deviled eggs. Love your addition of Greek yogurt and bacon… mmmm. Great job! :)

  5. 5

    Kulsum at JourneyKitchen — April 5, 2011 @ 8:13 pm

    Wo! What an idea. This looks great. I do believe in giving traditions a make over instead of going same old each time.

  6. 6

    Caelyn — April 5, 2011 @ 8:21 pm

    this is awesome! i hate mayonnaise so I always avoid these even though I love eggs. I’m so happy to find these.

    • Jessica replied: — April 5th, 2011 @ 8:43 pm

      I’m with ya! Not a mayonnaise fan, at all!

  7. 7

    Ammie — April 5, 2011 @ 8:42 pm

    Tell me about this balsamic glaze. Is it reduced balsamic vinegar or something completely different? What else have you used it for?

    • Jessica replied: — April 5th, 2011 @ 8:45 pm

      Yes Balsamic Glaze is reduced Balsamic Vinegar. I believe it may have a little extra sugar in it as well. And it is super thick and delicious. I use it all the time…one of my favorite ways is to slice and toast a french baguette, slather on some balsamic glaze, then a piece of basil, a slice of tomato, and a slice of fresh mozzarella. It is one of my most requested appetizers. So good! :-)

  8. 8

    Kim @ Feed Me, Seymour — April 6, 2011 @ 12:56 am

    I am determined this year to make a dozen different deviled eggs! I must add this one to my list, it sounds so tasty! I’m a giant fan of anything with Greek yogurt!

    And I love when the filling is piped into the egg white, all pretty. I usually just slosh mine on!

  9. 9

    Paula — April 6, 2011 @ 1:01 am

    Way to change up Deviled Eggs! They look wonderful and your recipe is great. Thanks for sharing it.

  10. 10

    Anna Johnston — April 6, 2011 @ 6:36 am

    Yum, I love eggs! Eggs in any form are so good, and your recipe lovely sounds just perfect. Digging the ‘What’s Old, is now new’ concept. :)

  11. 11

    Maris (In Good Taste) — April 6, 2011 @ 1:52 pm

    TThese looks terrific. i suddenly am craving a deviled egg!

  12. 12

    Rachel @ The Avid Appetite — April 6, 2011 @ 6:36 pm

    These look fantastic! My husband has been wanting me to make deviled eggs..perhaps for his upcoming birthday I will give this a whirl! Absolutely adore the use of Greek yogurt in place of mayo.

  13. 13

    Mimi — April 6, 2011 @ 10:22 pm

    I love the new look! It’s so you!

  14. 14

    ErinsFoodFiles — April 6, 2011 @ 10:39 pm

    There would be mass protest if there was anything BUT the traditional deviled eggs at my family gatherings. :::eyeroll::: That’s too bad, because your version sounds SO good!

  15. 15

    Jess — April 7, 2011 @ 3:36 am

    Oh my gosh! My best friend and I make these literally every time we’re together- which is a whole lot, so we’re going to have to make these. Never in a million years would I have thought of turkey bacon, clever!

  16. 16

    Nikki @Pennies on a Platter — April 7, 2011 @ 5:06 am

    Hey Jess! Love your new design!

  17. 17

    For The Love Of Food | Healthy Eating Tips - Upgrade Your Healthstyle | Summer Tomato — April 8, 2011 @ 1:02 pm

    […] Not Your Mama’s Deviled Eggs <<I completely love deviled eggs, and these sound absolutely divine. Cheers to a holiday I know nothing about (The Novice Chef) […]

  18. 18

    Katie@Cozydelicious — April 8, 2011 @ 9:20 pm

    These look awesome! I just tried lobster deviled eggs for the first time – amazing! I love a new twist on sucha retro favorite.

  19. 19

    Carrie — April 8, 2011 @ 9:54 pm

    yum! i love the bacon balsamic idea and will have to see about making some of these for easter here

  20. 20

    Yve — April 9, 2011 @ 12:09 am

    My daughter HATES mayonnaise, has since birth (not that I fed her mayonnaise at birth) and can taste it in anything.

    Needless to say, we are all about the greek yoghurt-sub in. Quick question, do you find that the texture is a bit off- ie doesnt have the same thick ‘hold’ of mayonnaise? Is there a way to combat this? (usually we use less yoghurt than the mayo requirement to try and get around it, but still not perfect)
    Great blog, so glad to have discovered it!

  21. 21

    Abby — April 12, 2011 @ 5:28 pm

    Jessica, these look wonderful! I’m going to school to become an RD and I love that these have no mayo! Way to go!

    However, I cannot find balsamic glaze ANYWHERE in my town. What should I do?!

  22. 22

    The Novice Chef » Why can’t we have Turkey at Easter? — April 22, 2011 @ 3:30 am

    […] taken by my Papa. Easter also meant getting together with the entire family and sneaking multiple Deviled Eggs from the platter while no one was […]

  23. 23

    Megan — April 23, 2011 @ 11:52 am

    Do you have helpful hints for getting your hard boiled eggs “just right”? I would love a tutorial! It’s difficult to know if I’ve undercooked/overcooked them. Thanks!

  24. 24

    Chayna Bhaskar — April 6, 2012 @ 11:42 am

    I LOVE deviled eggs AND balsalmic! How do they taste without the bacon? Thanks for sharing! Just discovered your blog and it’s fantastic! Have a wonderful Easter weekend!


    • Jessica replied: — April 6th, 2012 @ 11:46 am

      Hey Chayna!

      I’m not sure, I have never made them without my beloved bacon! :)

  25. 25

    sue — January 12, 2014 @ 11:09 am

    l have been making deviled eggs for years, but never heard of putting sugar in,, just wondering why you would do that….

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