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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 12 servings |
||
| Calories 145 | ||
| Calories from Fat 105 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 198mg | 66% | |
| Sodium 219mg | 9% | |
| Potassium 97mg | 2% | |
| Total Carbohydrate 3.1g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 1.9g | ||
| Protein 6.7g | 13% | |
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Ingredients
- 12 hardboiled egg
- 1/4 cup mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons butter, softened
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt (I prefer seasoned salt)
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 4 slices bacon, cooked and crumbled
Directions
1
Slice eggs in half lengthwise; remove yolks and set whites aside.2
In a small bowl, mash yolks with a fork.3
Stir in the mayonnaise, vinegar, butter, sugar, pepper, and salt.4
Add spinach and mix well.5
Stir in the bacon; spoon into egg whites.6
Serve immediately.
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- Course > Appetizers
- Course > Lunch/Snacks
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- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Marie Nixon
On May 23, 2009
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.
From: Adrienne in Reisterstown
On Sep 8, 2008
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)
From: Tom&Candy
On Mar 23, 2006
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.
From: Elizabeth Theresa
On Feb 4, 2009
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.
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