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Spinach adds unexpected color and flavor to this tasty variation on deviled eggs from Dorothy Sander of Evansville, Indiana. They're easy to make with leftover Easter eggs...and an attractive addition to a party spread.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 146 calories, 12 g fat (4 g saturated fat), 221 mg cholesterol, 194 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.
Originally published as Spinach Deviled Eggs in Quick Cooking March/April 2000, p14
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Reviewed on Apr. 08, 2012 by mythyagain@yahoo.com
Yummy! Adds a nice nutritional touch to deviled eggs. I omitted the baco n and didn't miss it at all.
Reviewed on May. 14, 2010 by Appy_Girl
I made this recipe quite sometime time ago and it was wonderful. I omitted the sugar and used rice wine vinegar and fresh spinach, finely chopped ~ Great little recipe ~ Janie ~ Toh Field Editor
Reviewed on Apr. 02, 2009 by Goody2
Can't wait to try these! I love spinach in anything, and who in the world doesn't like bacon! Leave it to us Southern Indiana girls to come up with great ideas!
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