Spinach Deviled Eggs Recipe
Spinach Deviled Eggs Recipe photo by Taste of Home

Spinach Deviled Eggs Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 12 servings


  • 12 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons white vinegar
  • 2 tablespoons butter, softened
  • 1 tablespoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry

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.


  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, butter, sugar, pepper and salt; mix well. Stir in bacon and spinach. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 2 dozen.
Originally published as Spinach Deviled Eggs in Quick Cooking March/April 2000, p14

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Reviewed Apr. 8, 2012

"Yummy! Adds a nice nutritional touch to deviled eggs. I omitted the baco n and didn't miss it at all."

Reviewed May. 14, 2010

"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 Apr. 2, 2009

"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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