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Spinach Deviled Eggs Recipe

Spinach Deviled Eggs Recipe

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. YIELD: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


  • 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.

Nutritional Facts

2 each: 146 calories, 12g fat (4g saturated fat), 221mg cholesterol, 194mg sodium, 2g carbohydrate (2g sugars, 0g fiber), 7g protein .

Reviews for Spinach Deviled Eggs

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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."

Appy_Girl 76677
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"

Goody2 31898
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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