Spinach and bacon devilled eggs

Fork Spinach and bacon devilled eggs

Cooking time: 120

Preparation: 15 minutes

Cooking: 120 minutes

Serves: 4-8


Devilled eggs or eggs mimosa are hard-boiled eggs, shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard. They are a tasty side dish or appetiser and are great for parties. This simple recipe uses spinach to give unexpected colour and flavour to this yummy variation on devilled eggs.

Image courtesy of Falling Water Designs 



  • 12 hard boiled Bird Brothers eggs, peeled and cut in half, with the yolks mashed in a bowl
  • ½ cup frozen chopped spinach, thawed, drained and squeezed dry
  • ¼ cup mayonnaise
  • ¼ cup real bacon bits
  • 2½ tablespoons cider vinegar
  • 2 tablespoons butter, softened
  • 1 tablespoon sugar
  • 2 teaspoons black pepper
  • ¼ teaspoon salt


  1. Cut the eggs in half lengthwise. Remove the yolks and put the whites aside.

  2. In a small bowl, mash the yolks. Add the mayonnaise, vinegar, butter, sugar, pepper and salt and mix together well.

  3. Stir in the bacon and spinach and stuff or pipe the mixture into the egg whites.

  4. Refrigerate for a couple of hours before serving.

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