Spinach Deviled Eggs Recipe

This Spinach Deviled Eggs Recipe is a really great appetizer for any event or gathering. The mild spinach flavour with the slightly sweet and slightly tangy dressing mix is a perfect recipe combination.

The addition of butter to the yolk spinach mixture creates a very creamy rich paste.

The vinegar gives this recipe a slight tang.

The sugar tempers all of the recipe ingredients.

Recipe Ingredients:

• 12 hard-boiled eggs

• 1/4 cup (60 ml) mayonnaise

• 2 tbsp (30 ml) vinegar

• 2 tbsp (30 ml) butter or margarine - softened

• 1 tbsp (15 ml) sugar

• 1/2 tsp (2.5 ml) pepper

• Salt to taste

• 1/2 cup (120 ml) frozen chopped spinach - thawed & squeezed dry

• 4 strips bacon - cooked & crumbled OR 4 tbsp (60 ml) bacon bits


1. Squeeze the thawed spinach as dry as possible.

2. Crack the eggs and remove the shells.

3. Using a sharp knife, cut the eggs in half - lengthwise.

4. Remove the yolks and put them in a small bowl. Put the whites on a plate.

5. Add the mayonnaise, vinegar, butter, sugar and pepper to the egg yolks and mix all together to form a smooth paste.

6. Add the chopped spinach and bacon bits. Blend everything together.

7. Taste test your spinach recipe mixture - adjust seasonings

8. Using a small spoon or melon baller, place the spinach recipe mixture into the egg whites.

Recipe Yield:  24 spinach deviled eggs

For Ideas to Garnish your Spinach Deviled Eggs -
Click Here

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