Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and an attractive addition to a party spread. —Dorothy Sander of Evansville, Indiana
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VERIFIED BY Taste of Home Test Kitchen
- 12 hard-boiled large 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 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
Reviews forSpinach Deviled Eggs
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MY REVIEW
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."
MY REVIEW
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"
MY REVIEW
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!"
