Spinach Deviled Eggs

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Serves: 12,Yield: 2dozen
  • About This Recipe

    “These look great on the table, and the spinach add great flavor. I got this recipe from my sister in law and everyone loves them.”


  • 12hardboiled egg
  • 1/4 cupmayonnaise
  • 2tablespoonsvinegar
  • 2tablespoonsbutter, softened
  • 1tablespoonsugar
  • 1/2 teaspoonpepper
  • 1/4 teaspoonsalt( I prefer seasoned salt)
  • 1/2 cupfrozen chopped spinach, thawed and squeezed dry
  • 4slicesbacon, cooked and crumbled
  • Directions

  • Slice eggs in half lengthwise; remove yolks and set whites aside.
  • In a small bowl, mash yolks with a fork.
  • Stir in the mayonnaise, vinegar, butter, sugar, pepper, and salt.
  • Add spinach and mix well.
  • Stir in the bacon; spoon into egg whites.
  • Serve immediately.
  • Reviews

  • “My daughter made these for our 50th. anniversary. Everyone really liked them a lot. Tody she is making them for a dinner at church.
    They are really good.”

  • “My husband and I did not care for the flavor of these at all.I followed the directions exactly using white distilled vinegar.The eggs tasted very vinegary and the sugar seemed out of place to us. I was to bring these to a potluck but I ended up boiling more eggs and making my regular deviled egg recipe.”

  • “Made this version of Deviled Eggs, when I had to bring something for the Easter Service of my Parents Chruch. This were a huge hit, and out of 8 different deviled eggs provided mine were gone in a flash.”

  • “A friend of ours made these over the summer and brought them to a picnic we had.They are INCREDIBLY good and so easy to make.The cook did advise, however, that the black pepper be cut down to 1 teaspoon rather than 2.I see this Recipezaar Chef has cut it down even more, changing the original recipe from bacon bits to real bacon!Yumo-!! The only other difference I see is the vinegar.The original called for 2-1/2 tablespoons of cider vinegar.No matter which way you go, this is a VERY tasty addition to your table.Bravo!!!Thanks, Chef! (P.S. The recipe my friend used was from the book Deviled Eggs: 50 Recipes from Simple to Sassy by Debbie Moose)”

  • “This has a very interesting taste!I followed the directions exactly, but I did use turkey bacon rather than pork, as I do not keep pork bacon.Although it tasted pretty good to me, not too many others were interested in this unique taste.”

  • “Served these at a Easter-themed Bunco party and they were a hit. Instead of stirring the bacon bits into the filling, I sprinkled the bits on the tops (actually, I kind of forgot the bacon bits!) :-)I used Miracle Whip instead of mayo. Should have given the spinach an extra chop as one poster suggested, but otherwise they were extraordinary. May add a little chopped onion next time.HT”

  • “Hi Nicole, these eggs were wonderful and very tasty! I found this on Allrecipes. We prepared these just as posted and added a drop of grated onions. I really loved they way they looked as well. Thank you for posting, Diane :=)”

  • “These deviled eggs are a wonderful change of pace from the standard.Found this recipe originally fromTaste of Home’s Quick Cooking.One suggestion or additional tip that I have…give the squeezed spinach an additional chop before adding to the egg mixture.It tends to be a little stringy otherwise.”

  • “These are so incredibly good, such a great twist on an old standby – these actually get requested at family functions! I’ve made these several times over the years. In the picture I’m submitting, you’ll see how versitle it can be. We had a “pink” party for my daughter’s birthday – near Valentine’s day. We dyed the egg’s white.”

  • “Sugar ruined it”

  • “these were really good but really should be made the day they are going to be served…I made them a day ahead and they got a little too eggy smelling. They tasted great though!”