Bacon and Spinach Deviled Eggs

Spinach Deviled Eggs

 

This deviled eggs recipe was submitted by Tamar, a blogger and freelance writer at Deviled Eggs 101.

 

Deviled Eggs is a classic appetizer prepared by most American families, and with Easter right around the corner, it may be the perfect time to think of new and different ways to make your Deviled Eggs. The usual Deviled Eggs recipes calls for the yolk of hard boiled eggs, mixed with mayonnaise, salt and pepper, and piped back onto the egg white halves. This Spinach Deviled Eggs recipe with bacon not only adds a healthy and tasty ingredient, but also gives the yolk mixture a great pop of color.  A fun rendition of this recipe would be to use the eggs you have colored for Easter; the colored egg whites make for a great presentation of the hors d'oeuvres and might even get the little ones excited to try it out.

 

Ingredients

12 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

1/2 Cup Chopped Spinach, squeezed dry

2 Tablespoons Capers

 

Directions

Step #1: The best eggs for a Deviled Eggs recipe are ones that are about a week old. These eggs tend to be easier to peel and work with. Begin by placing 12 eggs in a pot, all on one layer, and fill with enough water to cover about 2 inches above the eggs.

Step #2: Bring the water to a boil on high heat. Allow water to boil for 2-3 minutes, and then remove the pot from the burner.

Step #3: Set the eggs aside for 15 minutes to complete the cooking process and to cool down. You also have the choice of creating an ice bath, which will accelerate the cooling process and make it easier to peel the eggs afterwards.

Step #4: While the eggs cool down, it’s time to cook the bacon. Place the bacon strips in an unheated skillet. Cook for 8-10 minutes on medium heat, turning occasionally.

Step #5: Once the bacon is cooked to your liking, remove them from the skillet and drain/dry on a paper towel to remove excess grease. After bacon has cooled down, chop and set aside.

Step #6: Peel the eggshells and cut the eggs in half, lengthwise. Gently scoop out the yolks. Put the egg whites on the serving plate and reserve for later use.

Step #7: Place the egg yolks into a mixing bowl and mash until finely ground. After, mix in the mayonnaise, vinegar, butter, sugar, pepper and salt, and mix well until homogenous and smooth.

Step #8: Stir in the bacon bits and chopped spinach into the yolk mixture.

Step #9: Using a spoon, pastry bag, or a Ziploc bag with a corner cut, fill the yolk mixture into the egg white centers and refrigerate until ready to serve.

 

You can learn more about making Deviled Eggs or check out Tamar’s other Deviled Egg Recipes!