Spinach Deviled Eggs

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.